Served as main course. Non-vegetarian.

Italian

2 Tablespoons extra virgin Olive Oil

19.5 oz sweet lean Turkey Sausage

4 cloves Garlic, chopped

1 medium Onion, finely chopped

1 Bay leaf

2 Tablespoons chopped fresh Sage

1 cup dry White wine

1 cup Chicken stock

1 cup canned Pumpkin

0.5 cup heavy Cream

⅛ teaspoon ground Cinnamon

0.5 teaspoon ground Nutmeg

Coarse Salt and Black Pepper

1 pound Penne Rigate, cooked and drained

Romano or Parmesan Cheese for grating

Sage leaves for garnishing

Heat a large, deep non-stick skillet over medium-high heat. Add 1 Tbsp oil and sausage to pan; cook until sausage is browned, stirring to break up pieces. Transfer sausage to paper towel-lined plate. Drain fat from skillet and return pan to stove. Add remaining oil, garlic and onion; saute 3 to 5 minutes or until onion is tender. Add bay leaf, sage and wine to pan. Cook until wine reduces by half, about 2 minutes. Add stock and pumpkin; cook, stirring, until sauce bubbles. Return sausage to pan, reduce heat and stir in cream. Season with cinnamon, nutmeg, salt and pepper. Simmer 5 to 10 minutes to thicken sauce.Place drained pasta in large pot or saucepan. Remove bay leaf from sauce and pour sauce over pasta. Toss together over low heat for 1 minute. Garnish with grated cheese and sage leaves.

Preparation time: 30 minutes

Cooking Time: 30 minutes

Serves: 4

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