Pumpkin, Sage, and Sausage Pasta

I'm writing this post late at night, with the baby and hubby asleep. The house is quiet. I have the TV on for background noise. A pumpkin caramel latte candle is burning. I'm tired, but it's a good kind of tired, after spending the weekend with good friends and eating good food. I'm trying to think of something witty or original to write about, but my mind is blank. I can only think about how much I loved this dish.

It was on our menu plan to try a few weeks back. We loved it so much that it was on our menu again the following week. It's the perfect meal to make as we transition into Fall and wait for the leaves to change. I have a feeling I'm going to be making this again and again, all season long. It's so easy, budget-friendly, kid-friendly (Miss A devoured it), and so stinking good.

I absolutely love the sauce. It's definitely what makes the dish and keeps you coming back for more. As it was cooking, it was so fragrant, my house already smelled like Fall. Pumpkin, heavy cream, cinnamon, and nutmeg bubble together and create this creamy, dreamy concoction. I can smell it just thinking about it!

Source: Rachael Ray
Servings: 4

1 pound penne
1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound sweet Italian sausage
4 cloves garlic, chopped
1 medium onion, chopped
1 bay leaf, dried
1/2 teaspoon sage
1 cup dry white wine (or chicken stock)
1 cup chicken stock
1 cup puree pumpkin
1/2 cup heavy cream
1/8 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt and pepper to taste
Parmesan cheese for topping

Grab a sauce pan to boil water for pasta. Follow directions on the box for the pasta.

Heat a large skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage. When cooked, transfer th sausage to paper towel lined plate. Drain the fat from skillet and return pan to the stove. Add the remaining tablespoon oil, the garlic, and onion. Saute 3 to 5 minutes until the onions are soft and tender.

Add the bay leaf, dried sage, and wine (or chicken stock) to the pan. Whisk up any brown bits. Cook for about 3 minutes, until the wine is reduced by half. Add the stock and pumpkin. Cook until the sauce comes to a bubble. Return the sausage to pan and reduce heat, Stir in the heavy cream, cinnamon, and nutmeg. Season with salt and pepper, to taste. Simmer mixture for 5 to 10 minutes to thicken sauce.

Take the bay leaf out and add the pasta to the sauce. Toss over low heat for about a minute. Garnish the pasta with parmesan cheese. Serve immediately. 

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