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Pumpkin Sausage Pasta                                            Tom Helling

2 Tbsp. Olive Oil                                                         1 Lb. Italian Sausage

4 Cloves chopped garlic                                            1 large onion chopped

2 bay leaves                                                               6 fresh sage leaves chopped

1 ˝ cup white dry wine                                            ˝ cup chicken stock

1 small can of plain pumpkin                                               1 cup heavy cram

1/8 tsp. cinnamon                                                     ˝ tsp freshly grated nutmeg

(Two spices can be added according to your taste) 

1 lb. penne pasta, cooked al dente                         Grated Romano cheese

Heat oil in skillet.  Add onion and sage and sauté until translucent.  Add garlic and sausage and sauté 3 to 5 minutes.  Add bay leaf and wine to pan.  Cook until wine is reduced by half.  Add stock and pumpkin, stir and simmer.  Stir in the cream, cinnamon and nutmeg.  Add salt and pepper to taste.  Simmer till sauce is thickened.  Pour over cooked pasta.  Grate cheese on top.  Fresh sage leaves look nice sprinkled on top.