Pumpkin Sausage Penne

INGREDIENTS

  • 3/4 cup uncooked penne pasta
  • 2 Italian sausage links, casings removed
  • 1/2 cup chopped sweet onion
  • 1 garlic clove, minced
  • 1 teaspoon olive oil
  • 1/3 cup white wine or chicken broth
  • 1 bay leaf
  • 3/4 cup chicken broth
  • 1/3 cup canned pumpkin
  • 3 teaspoons minced fresh sage, divided
  • 1/8 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 3 tablespoons half-and-half cream
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons shredded Romano cheese

DIRECTIONS

Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings.
In same skillet, saute onion and garlic in oil and reserved drippings 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, cinnamon and nutmeg; cook 1 minute longer.
Add the sausage, cream, salt and pepper; heat through. Drain pasta; place in a serving bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage. Yield: 2 servings