Pumpkin Sage Pasta

• 1/2 lb cooked penne (mini or regular)
• 1 tablespoon extra virgin olive oil
• 1 lb ground sausage
• 1 medium onion, chopped
• 4 garlic cloves, chopped
• 1/2 cup dry white wine
• 1 1/2 cups chicken stock
• 1/2 cup heavy cream
• 10 leaves sage, cut into thin slivers or 1 -2 teaspoon dried sage
• 1/4 teaspoon clove
• 1 (15 ounce) can pumpkin puree
• 1 cup romano cheese or 1 cup asiago cheese, shredded
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)
• 1 bunch chives, chopped

1. Heat a medium, non-stick skillet over medium-high heat.
2. Add extra virgin olive oil and brown the sausage, breaking it up.
3. Transfer sausage to a paper towel-lined plate, and add the onion and garlic to the pan. Cook over moderate heat until tender but not brown.
4. Add the wine and return the sausage to the skillet, continue to cook a couple of minutes.
5. Add the chicken stock, heavy cream, sage, cloves, and pumpkin. Bring up to a bubble and simmer until thick, a couple of minutes.
6. Add the pasta and cheese tossing to coat the pasta with the sauce.
7. Add salt and pepper to taste.
8. Serve and garnish with a sprinkle of chives.

penne, extra virgin olive oil, ground sausage, onion, garlic, white wine, chicken stock, heavy cream, sage, clove, pumpkin puree, romano cheese, salt, pepper, chives

Taken from www.food.com/recipe/pumpkin-sage-pasta-191358 (may not work)