A fairly quick Fall-season meal! Use spicy or regular turkey sausage.
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 and drain on paper towels. Discard all but about 2 tsp. drippings. Cook and stir onion and garlic in remaining drippings until tender. Add wine and bay leaf. Bring to a boil and cook until liquid is reduced by half.
Stir in the broth, pumpkin, fresh sage and remaining seasonings and cook for 1 minute longer. Add the cream and the sausage and heat through. Remove the bay leaf.
Drain the pasta and transfer to a large bowl. Add sausage mixture and toss to coat. Sprinkle with cheese and any remaining chopped sage, if desired. Makes about 4 servings.
1 1/2 cups uncooked penne pasta
4-5 Italian sausage links, casings removed
1 cup chopped sweet onion
2 cloves garlic, minced
2/3 cup white wine or chicken broth
2 bay leaves
1 1/2 cup chicken broth
2/3 - 1 cup canned pumpkin
1 T. minced fresh sage
1/4 tsp. each salt, pepper, and ground cinnamon
1/2 cup half and half
1/4 cup grated Romano cheese