Penne With Sausage in Pumpkin Sauce.

• 1 lb penne pasta, cooked al dente
• olive oil, to cover bottom of frying pan
• 1 red pepper, diced
• 1 onion, diced
• 2 -4 garlic cloves, minced
• 1 teaspoon brown sugar
• 12 cup white wine
• 1 lb sweet italian fennel sausage (crumbled and browned)
• 3 leaves sage, thinly sliced
• 1 teaspoon pumpkin pie spice (or more to taste)
• 1 cup butternut squash, pureed or 1 cup canned pumpkin
• 12 cup low-fat evaporated milk
• 12 cup chicken broth
• salt and pepper
• red pepper flakes
• fresh sage leaf

1. Over medium high heat, heat oil in frying pan, saute peppers, onions, garlic till translucent.
2. Add brown sugar, and white wine simmer till reduced by 1/2.
3. Add cooked sausage, sage leaves, spices, butternut, milk, chicken broth stir and simmer 5 minutes.
4. Add pasta toss season with salt and pepper and red pepper flakes for a bit of heat.
5. Garnish with sage leave and top with grated cheese if desired.

penne pasta, olive oil, red pepper, onion, brown sugar, white wine, sweet italian fennel sausage, sage, pumpkin pie spice, butternut squash, lowfat, chicken broth, salt, red pepper, sage leaf

Taken from www.food.com/recipe/penne-with-sausage-in-pumpkin-sauce-52075 (may not work)