Makes 4-5 servings
10 ounces farfalle pasta
1 tablespoon extra-virgin olive oil
1/2 medium yellow onion, diced
Kosher salt to taste
12 ounces sage pork sausage
1/2 teaspoon diced fresh sage
1/8-1/4 teaspoon red pepper flakes
1/2 teaspoon ground cinnamon
1 cup pumpkin puree
1 cup finely chopped spinach
3/4 cup dry white wine (I used Pinot Grigio)
Freshly grated Parmesan or Romano cheese for serving
Cook the pasta according to package instructions. Reserve 1/2 cup of the cooking water. Drain the pasta and set aside.
Meanwhile, heat the olive oil in large skillet over medium heat. Add the onion and season lightly with salt. Cook until the onion has softened a bit, about 3 minutes. Add the sausage and use the back of a wooden spoon or spatula to break up the meat. Cook for 8-10 minutes until the sausage is browned and cooked through.
Add the sage, red pepper flakes, and cinnamon to the pan. Cook for one minute. Add the pumpkin puree, spinach and wine and cook for 2-3 minutes until everything is warmed through and combined. Taste and season with salt if necessary. Add the pasta to the pan and toss to combine. If the mixture looks dry, add the reserved pasta water to the pan a little bit at a time until the desired consistency is reached. Serve the pasta topped with Parmesan or Romano cheese if desired.