1 T. olive oil
1 lb. Italian Sausage
4 cloves garlic, minced
1 medium onion, chopped
1 bay leaf
4-8 sprigs of sage cut into a chiffonade, about 2 T.
2 c. chicken stock
1 c. pumpkin puree
1/2 c. heavy cream
1/2 tsp. grated nutmeg
Pinch of cinnamon
kosher salt and pepper
1 lb. pasta
Parmesan for grating
Heat a large skillet over medium high heat. Add 1 T. oil to the pan. Add the sausage and brown until cooked and crumbly. Remove the sausage form the pan.
If needed add a bit more oil to the pan. Add the garlic and onion. Saute 3-5 minutes until onion is soft.
Add bay leaf, sage and stock to the pan. Reduce to about half. Add pumpkin and stir to combine. Return the sausage to the pan. Heat through. Reduce heat. Stir in cream.
Season the sauce with cinnamon, nutmeg, salt and pepper. Simmer 10 minutes until thickened.
Cook pasta according to package directions. Drain and add to the sauce. Toss to coat.
Serve with grated Parmesan.