Pasta with Pumpkin and Sausage
From: Comfort Foods by Rachael Ray
Servings: 4 as an entrée, 8 as an appetizer

2 drizzles extra-virgin olive oil
1 pound bulk sweet sausage
1 medium onion, chopped fine
4 cloves garlic, minced
1 bay leaf, fresh or dried
4 to 6 leaves fresh sage, slivered (about 1 1/2 tablespoons)
1 cup dry white wine
1 can (14 ounces) chicken broth
1 cup canned pumpkin
1/2-cup heavy whipping cream
2 pinches ground cinnamon
3 pinches ground nutmeg
Coarse salt and black pepper, to taste
1 pound penne rigate or rigatoni pasta, cooked until al dente
Romano or Parmigiano cheese, for grating over pasta
In a deep pot over medium heat, pour in 1 drizzle of oil and brown sausage in it. Remove to paper towel-lined plate to drain and return pan to heat. Add second drizzle of oil to pan and sauté onion and garlic 5 minutes, till soft and sweet. Add bay leaf, sage, and wine to pot. Reduce wine for 2 minutes. Add broth and pumpkin and combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season with cinnamon, nutmeg, and salt and pepper and simmer 5 minutes. To serve, return drained, cooked pasta to the pot you cooked it in. Remove bay leaf from sauce and pour sauce over pasta. Toss pasta and sauce 1 or 2 minutes over low heat so pasta can absorb flavors. Top bowls of pasta with freshly grated Parmigiano or Romano cheese.