This is one of my favorite fall meals. I only make it in October and November, probably because I most associate pumpkin with those months. But don't wait until then to try this.....it's that good!
Serves 4
2 tablespoons olive oil
1 pound of sweet Italian sausage, squeezed from the casings
4 cloves of garlic, minced
1 medium onion chopped
1 bay leaf
4 sprigs of fresh sage leaves minced
1 cup dry white wine
1 cup chicken stock
1 cup canned pumpkin
1/2 cup fat free half and half
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
salt and pepper to taste
1 pound of cooked pasta
Parmesan Cheese
Heat a large skillet over medium/high heat. Add the oil and sausage. Cook the sausage breaking it apart as it cooks. Remove the sausage to a paper lined plate and drain off any fat. Return the pan to the heat. Add the sausage back to the pan, along with the onion and garlic. Add the bay leaf and sage. Cook until onion is translucent. Add the wine and let it reduce to about half. Add the chicken stock, the pumpkin,salt, pepper, the nutmeg and cinnamon. Bring to a rapid simmer. Reduce the heat and add the half and half.Simmer on low until mixture thickens about 5-10 minutes. Drain the pasta and pour into a large serving bowl. Pour the sauce over the top and sprinkle with cheese. Serve
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