2 tablespoons olive oil - divided use
1 pound bulk sweet Italian sausage
1 medium onion, finely chopped
4 garlic cloves, finely minced
1 bay leaf
4 to 6 sprigs sage leaves, cut into chiffonade (about 2 tablespoons)
1 cup dry white wine
1 1/2 cups chicken broth
1 cup canned solid pumpkin puree
1/2 cup heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and freshly ground black pepper
12 ounces penne rigate, cooked al dente
Freshly grated Parmesan cheese
Additional sage leaves, cut into chiffonade,
for garnish (optional)
Heat 1 tablespoon oil in a large, deep-sided
skillet over medium high heat. Add the sausage and cook until
nicely browned. Remove sausage from pan and drain on a paper
towel-lined plate. Drain the excess drippings from skillet and
add the remaining tablespoon oil, and saute the onion for 3 to
5 minutes until the onions are tender.
Add the garlic, bay leaf and sage to the
pan, cook for 30 seconds and then add the wine to the pan. Reduce
wine by half, about 2 minutes. Add the broth and pumpkin, stirring
constantly until sauce comes to a boil. Return sausage to pan,
reduce heat, and stir in cream. Stir in the cinnamon and nutmeg,
and season to taste with the salt and pepper. Simmer for a 3
to 4 minutes more.
Add the cooked pasta to the sauce and
heat for an additional 1 minute over low heat, tossing gently
until pasta is nicely coated with sauce.
Serve with Parmesan cheese and garnish
with additional sage leaves, if desired.
