2/3cupchicken broth (or white wine if you have it)
1bay leaf
1 1/2cupchicken broth
2/3cupcanned or fresh pumpkin puree
1tspdried sage
1/4tspeach salt, pepper, & cinnamon
Dash ground nutmeg
1/2cupheavy cream
1/4cupshredded parmesan cheese
Instructions
Cook pasta according to package directions.
Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tsp. drippings.
Cook & stir onion & garlic in oil & reserved drippings over medium-high heat until tender. Add ⅔ cup of broth or white wine & bay leaf. Bring to a boil; cook until liquid is reduced by half.
Stir in 1½ cups broth, & add the pumpkin, sage, salt, pepper, cinnamon, & nutmeg; cook 1 minute longer. Add the cream & sausage; heat through. Remove bay leaf. Drain pasta & add to skillet. Toss to coat. Sprinkle with shredded parmesan cheese. (*If sauce seems thin, allow to rest for a few minutes. It will thicken the longer it sits.)