Pumpkin and Sausage Pasta (Pumpkin Passion- Year Four: Volume 7; October, 2013)

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Serves: 2- 4

Ingredients: 
1 3/4 c. uncooked penne pasta
2 Italian sausage links- casings removed
1/2 c. sweet onion- chopped
1 garlic clove- minced
1 teaspoon olive oil
1/3 c. white wine
1 bay leaf
3/4 c. chicken broth
1/3 c. canned pumpkin
3 tsp. fresh sage- minced
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. cinnamon
Dash nutmeg
3 T. half-and-half cream
2 T. Romano cheese- shredded

Directions: - 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 and drain on paper towels
- Discard drippings, reserving 1 tsp.
- 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 broth, pumpkin, 1 1/2 tsp. sage, and remaining seasonings
- Cook 1 min longer
- Add 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

*Liz found the recipe here