Ingredients
1 lb penne cooked
2 t. EVOO
1 lb bulk sweet sausage
1 med onion finely chopped
4 clove garlic minced
1 bay leaf
4-6 fresh sage slivered
1 c. white wine
1 can chicken broth
1 c canned pumpkin
1/2 c cream
2 pinches cinnamon
3 pinches nutmeg
parmesan
Preparation
Brown sausgae in oil. Remove from pan & drain on paper towels.
Saute onion & garlic in oil for 5 minutes. Add bay leaf, sage and wine. Reduce for 2 minutes. Add broth and pumpkin; bring to a boil. Add sausage and reduce heat. Stir in cream. Add seasonings. Simmer 5 minutes.
Remove bay leaf and add pasta, tossing to coat.
*may want to reduce sauce for longer - it turned out thin.
