Ingredients
4 tbls olive oil
1 lb hot Italian sausage with casing removed, crumbled
1 cup chopped onion
10 cloves garlic, thickly sliced
3 tbls chopped fresh sage
1 1/4 cup white wine
1/2 tsp cinnamon
1 1/4 cup pumpkin puree
2 cups chicken stock
1 lb penne, penne rigate, tortiglioni or rigatoni
6 tbls grated parmesan cheese
Preparation
In a large skillet, heat 1 tbls olive oil over high heat for two minutes.
Add sausage and cook until brown.
Transfer sausage to a smiall bowl and cover.
Discard all but one tbls of the oil left in the pan.
Add the remaining olive oil and cook for three minutes over medium heat.
Add the onion, garlic and sage and cook for 10 minutes, stirring until the onion and garlic start to brown.
Stir in sausage and cook for two minutes.
Carefully pour in the wine and cook for 8 minutes, stirring to loosen the browned bits of food in the pan.
Add the chicken stock and pumpkin puree, and bring to a boil over high heat.
Reduce heat and simmer for 30 minutes.
Cook and drain the pasta.
Combine pasta and sauce in a large pot and cook over medium for 3-5 minutes, stirring constantly.
Remove from heat and serve with Parmesan cheese.
