Pumpkin Penne & Sausage

Ingredients

2 tablespoons EVOO

1 pound sweet turkey sausage

4 large garlic cloves finely chopped

1 red onion finely chopped

1 bay leaf cracked
12 fresh sage leaves chiffonade

1 cup white wine

1 cup chicken stock

1 cup canned pumpkin

1/2 cup heavy whipping cream

1/8 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

S&P

1 pound penne rigate, cooked al dente

Parmegiano Reggiano, grated

Directions

Heat a large skillet over medium high heat and add the EVOO. Squeeze the sausage out of its casings and break apart. Keep breaking it apart as you brown it, about 5 minutes. Remove sausage with a slotted spoon to a plate lined with paper towels. Add the onion and garlic and sautee for 5 minutes.

Add bay leaf, sage and wine and reduce for 2 minutes. Then you can add the pumpkin and the chicken stock and cook until bubbling. Return the sausage to the pan along with the heavy cream. Add the cinnamon, nutmeg and S&P....stir to combine. Bring it to a simmer and cook for 10 minutes.

Remove the bay leaf and add the pasta. Toss together and heat through for 1 minute. Garnish with the grated cheese and sage leaves.