Pumpkin Pasta With Turkey Sausage

• 2 tablespoons olive oil, divided
• 1 lb sweet Italian turkey sausage
• 4 garlic cloves, minced
• 12 cup onion, chopped
• 1 bay leaf
• 4 -6 sprigs sage (or about 1 T. dried sage)
• 34 cup white grape juice (or apple juice)
• 14 cup apple cider vinegar
• 1 cup chicken broth
• 1 cup canned pumpkin
• 12 cup evaporated milk
• 18 teaspoon cinnamon
• 12 teaspoon nutmeg
• salt and pepper
• 1 cup parmesan cheese, fresh grated (optional)
• 1 lb penne rigate, cooked al dente

1. Brown sausage in 1 tablespoon olive oil.
2. Transfer the sausage to paper towel and drain fat from the pan.
3. Add 1 tablespoon olive oil and saute onion and garlic until tender.
4. Add bay leaf, turkey sausage, juice and apple cider vinegar.
5. Reduce liquid to half (about 2 minutes).
6. Add chicken broth and pumpkin, stir until the mixture bubbles.
7. Return turkey sausage to the pan, reduce heat and add evaporated milk.
8. Season with cinnamon, nutmeg, salt and pepper.
9. Simmmer 5-10 minutes if the sauce needs to thicken.
10. Serve over penne pasta and top with fresh grated parmesan if you desire.

olive oil, sweet italian turkey sausage, garlic, onion, bay leaf, sage, white grape juice, apple cider vinegar, chicken broth, pumpkin, milk, cinnamon, nutmeg, salt, parmesan cheese, penne rigate

Taken from www.food.com/recipe/pumpkin-pasta-with-turkey-sausage-406048 (may not work)