- 2 tablespoons extra virgin olive oil, divided
- 1 (19.5 ounce) package JENNIE-O TURKEY STORE® Sweet Lean Italian Turkey Sausage, casings removed
- 4 cloves garlic, chopped
- 1 medium onion, finely chopped
- 1 bay leaf
- 2 tablespoons chopped fresh sage
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup canned pumpkin
- 1/2 cup heavy cream
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Coarse salt and black pepper
- 1 pound penne rigate, cooked al dente and drained
- Romano or Parmesan cheese for grating
- Sage leaves for garnish
- Heat a large, deep nonstick skillet over medium-high heat. Add 1 tablespoon oil and sausage to pan; cook until sausage is browned, stirring to break up pieces. Transfer sausage to paper towel-lined plate.
- Drain fat from skillet and return pan to stove. Add remaining oil, garlic and onion; saute 3 to 5 minutes or until onion is tender. Add bay leaf, sage and wine to pan. Cook until wine reduces by half, about 2 minutes. Add stock and pumpkin; cook, stirring, until sauce bubbles. Return sausage to pan, reduce heat and stir in cream. Season with cinnamon, nutmeg, salt and pepper. Simmer 5 to 10 minutes to thicken sauce.
- Place drained pasta in large pot or saucepan. Remove bay leaf from sauce and pour sauce over pasta. Toss together over low heat for 1 minute. Garnish with grated cheese and sage leaves.