How to make it

  • Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it.
  • Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove.
  • Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
  • Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes.
  • Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble.
  • Return sausage to pan, reduce heat, and stir in cream.
  • Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
  • Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta.
  • Combine sauce and pasta and toss over low heat for 1 minute.
  • Garnish the pasta with lots of shaved cheese and sage leaves.

Reviews & Comments 2

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    " It was excellent "
    windy1950 ate it and said...
    YUMMMMM!!! ^5
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    " It was excellent "
    minitindel ate it and said...
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