Pumpkin Sausage Penne

• 3/4 cup uncooked penne pasta
• 2 Spicy Italian Sausages
• 1/2 cup chopped sweet onion
• 1 clove garlic , minced
• 1 tsp olive oil
• 1/3 cup white wine or chicken broth
• 1 bay leaf
• 3/4 cup chicken broth
• 1/3 cup canned pumpkin
• 3 tsp minced fresh sage, divided
• 1 pinch salt
• 1 pinch pepper
• 1 pinch ground cinnamon
• 1 dash nutmeg
• 3 tbsp half-and-half cream
• 2 tbsp shredded Romano cheese

1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles.
3. Remove with a slotted spoon; drain on paper towels.
4. Discard drippings, reserving 1 tsp.
5. Cook and stir onion and garlic in oil and reserved drippings over medium-high heat until tender.
6. Add wine and bay leaf.
7. Bring to a boil; cook until liquid is reduced by half.
8. Stir in the broth, pumpkin, 1-1/2 tsps sage and remaining seasonings; cook 1 minute longer.
9. Add the cream and sausage; heat through.
10. Remove bay leaf.
11. Drain pasta; transfer to a large bowl.
12. Add sausage mixture; toss to coat.
13. Sprinkle with cheese and remaining sage.

penne pasta, italian sausages, sweet onion, clove garlic, olive oil, white wine, bay leaf, chicken broth, pumpkin, fresh sage, salt, pepper, ground cinnamon, nutmeg, cream, romano cheese

Taken from cookpad.com/us/recipes/351132-pumpkin-sausage-penne (may not work)