Pumpkin Pasta

From Julie Nicholls

1Tbs extra virgin olive oil, plus 1 tsp

1 lb bulk sweet Italian sausage

4 cloves garlic

1 medium onion, finely chopped

1 bay leaf

4-6 springs sage leaves, cut into chiffonade, about 2Tbs

1 can chicken stock

1cup canned pumpkin

½ cup heavy cream

1/8 tsp ground cinnamon

½ tsp ground nutmeg

Coarse salt and pepper

1 lb penne rigate cooked

Parmigiano for grating.

Heat large, deep nonstick skillet over medium high heat. Add 1 TBS of olive oil to the pan and brown sausage in it. Transfer sausage to paper towel. Drain fat from skillet and return pan to stove. Add the remaining TBS oil and add onion and garlic. Sauté 3-5 min. until the onions are tender.

Add bay leaf, sage and half of the stock to pan. Reduce stock by half, about 2 minutes. Add remaining 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, salt and pepper to taste. Simmer mixture 5 to 10 min. to thicken sauce.

Combine cooked noodles and sauce (take bay leaf out) and toss over low heat for a minute. Add grated parmesan cheese