Sausage and Pumpkin Sauce with Pasta

• 2 tablespoons olive oil
• 1 lb sweet Italian sausage link, skin removed
• 4 cloves garlic, chopped
• 1 medium onion, chopped
• 12 teaspoon caraway seed
• 1 bay leaf
• 1 teaspoon sage (I use Bells seasoning)
• 12 cup white wine
• 1 12 cups chicken stock
• 1 cup canned pumpkin
• 1 tablespoon peanut butter
• 12 cup heavy cream
• 1 pinch ground cinnamon
• 12 teaspoon ground nutmeg
• salt & pepper
• 1 lb penne or 1 lb rigatoni pasta, cooked al dente
• grated parmesan cheese

1. Add 1 T olive oil in a large skillet over medium high heat.
2. Break up sausage and brown in pan.
3. Transfer sausage to a paper-lined plate.
4. Drain fat from skillet and return to heat.
5. Add 1 T olive oil, and then the onion and garlic.
6. Saute 3-4 minutes until onions are tender.
7. Add bay leaf, sage, and wine to the skillet.
8. Simmer over medium heat for 2-3 minutes.
9. Add chicken stock, pumpkin, and peanut butter, and stir to combine.
10. When mixture starts to bubble, add sausage, and stir in cream.
11. Add remaining seasoning to sauce.
12. Drain cooked pasta and add to sauce, combine, heat for 1 minute.
13. Serve pasta and sauce with grated cheese.

olive oil, sweet italian sausage, garlic, onion, caraway seed, bay leaf, sage, white wine, chicken stock, pumpkin, peanut butter, heavy cream, ground cinnamon, ground nutmeg, salt, penne, parmesan cheese

Taken from www.food.com/recipe/sausage-and-pumpkin-sauce-with-pasta-21478 (may not work)