Ingredients:
extra virgin olive oil
1 lb sweet Italian sausage links ( out of the casing)
4 cloves garlic, chopped
1 medium onions, finely chopped
1 fresh bay leaves or 1 fresh dried bay leaves
4 -6 sprigs fresh sage, chiffonade
1 cup dry white wine
1 cup chicken stock
1 cup canned pumpkin
1/2 cup heavy cream or 1/2 cup half-and-half
1/8-1/4 teaspoon cinnamon
1/4-1/2 teaspoon ground nutmeg
salt and pepper
1 lb penne (with ridges) or 1 lb rigatoni pasta, cooked al dente ( with ridges)
grated parmesan cheese
Directions:
Heat a large skillet to MH heat.
Add 1 T olive oil, then brown sausage.
Transfer sausage to plate lined with paper towels to drain fat, set aside.
Drain fat from skillet, return skillet to stove.
Add 1 T olive oil, garlic and onion.
Saute 3-5 minutes, until tender.
Add Bay, sage, and wine to the pan, stir and incorperate sausage drippings from bottom of the pan.
Reduce wine by half, then add stock and pumpkin, stir.
When mixture comes to a bubble, add sausage to pan, reduce heat and add cream.
Season with cinnamon, nutmeg, salt and pepper.
Simmer 5-10 minutes.
Pour pasta into sauce and stir.
Add cheese and sage to garnish.
Servings: 4-6
Time preparation: 10 min.
Time total: 30 min.