Pasta with Pumpkin and Sausage

Courtesy Rachael Ray

1T. evoo, plus 1 T.
1 lb. bulk sweet italian sausage
4 cloves garlic, cracked and chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade
2 C. chicken stock
1 C. canned pumpkin
1/2 C. heavy cream
1/3 t. ground cinnamon
1/2 t. ground nutmeg
salt & pepper
1 lb. penne rigate, cooked to al dente
romano or parmigiano, for grating
pumpernickel or whole grain bread, as an accompniment

Heat a large, deep nonstick skillet over medium high heat. Add 1 T of evoo to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining T oil, and then the garlic and onion. Saute 3 to 6 minutes until the onions are tender.

Add bay leaf, sage and 1 C. chicken stock to pan. Reduce stock by half, about 2 minutes. Add last C. of stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

Serve with pumpernickel or whole grain bread. Goes well with Spinach salad with apple and red onion.