The basis for this recipe I got from a Rachel Ray recipe, but I've made some changes because I am all about the time saving techniques! This is a very yummy recipe, in my opinion (but I do love almost anything pumpkin!) Pairs very well with a side salad and some bread!

Ingredients:
2T extra virgin olive oil, divided
1lb bulk sweet Italian sausage
2T minced garlic, (or 4 cloves for those who prefer fresh!)
1 medium onion, finely chopped
1T dried bay leaf
2T dried sage leaves
1C dry white wine
1C chicken stock
1C canned pumpkin
1/2C heavy cream
1/8tsp ground cinnamon
1/2tsp nutmeg
Coarse salt and black pepper
1lb penne rigate, cooked
Grated Romano cheese

Directions:
Heat a large, deep nonstick skillet over medium-high heat. Add 1 tablespoon oil to the pan and brown the sausage in it. Transfer sausage to a paper towel-lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, followed by the garlic and onion. Sauté 3-5 minutes until the onions are tender.
Add bay leaf, sage and wine to the pan. Cook until wine has been reduced by half, about 2 minutes. Add stock and pumpkin and stir to combine. Cook and stir sauce until it comes to a bubble. Return sausage to pan; reduce heat and stir in cream. Season the sauce with the cinnamon, nutmeg, salt and pepper, to taste. Simmer mixture 5-10 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 the pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of cheese and some sage leaves if desired.