Ingredients
3/4 cup uncooked penne pasta2 Italian sausage links, casings removed1/2 cup chopped sweet onion1 garlic clove, minced1 teaspoon olive oil1/3 cup white wine or chicken broth1 bay leaf3/4 cup chicken broth1/3 cup canned pumpkin3 teaspoons minced fresh sage, divided1/8 teaspoon each salt, pepper and ground cinnamonDash ground nutmeg3 tablespoons half-and-half cream2 tablespoons shredded Romano cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 teaspoon.
Cook and stir onion and garlic in oil and reserved drippings over medium-high heat until tender. Add wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, pumpkin, 1-1/2 teaspoons sage and remaining seasonings; cook 1 minute longer. Add the cream and sausage; heat through. Remove bay leaf.
Drain pasta; transfer to a large bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage.
