Pasta with Pumpkin and Sausage
Modified from Nick Stellino's Family Kitchen

Serves 6 to 8

4 tablespoons olive oil
1 pound mild ground Italian sausage
1 cup chopped onion
10 cloves garlic, thickly sliced
3 tablespoons chopped fresh sage
1 teaspoon oregano
1¼ cups white wine
1¼ cups canned pumpkin puree
2 cups chicken stock
¼ teaspoon cinnamon (optional)
salt and pepper to taste
1 tablespoon salt
1 pound penne, penne rigate, rigatoni or tortiglioni
6 tablespoons freshly grated Parmesan cheese, optional

In a large, deep sauté pan, heat 1 tablespoon of the olive oil over high heat for 2 minutes. Add the sausage and cook until brown, about 3 minutes. While it browns, break it up into bite-sized pieces with the back of a wooden spoon. Turn off heat and remove the sausage to a bowl with a slotted spoon. Cover and set aside.

Keep 1 tablespoon of the oil in the pan, and discard the rest. Add the remaining 3 tablespoons olive oil, and cook over medium heat for 3 minutes. Add the onion, garlic, and sage, and cook for 10 minutes, stirring well, until the onion and garlic start to brown. Add the sausage and cook for 2 minutes, stirring well. Deglaze the pan with the wine and cook for 8 minutes, stirring well to dislodge any browned bits from the bottom of the pan.

Add the pumpkin purée and cook for 2 minutes, stirring well. Add the stock and cinnamon if desired, bring to a boil over high heat, then reduce heat and simmer for 30 minutes. Add salt and pepper to taste.

While the sauce is cooking, bring a large pot of water, with the 1 tablespoon of salt added to a boil over high heat. Add the pasta and cook according to the instructions of the package. Drain well in a colander over the sink and pour back into the pot. Add the sauce and cook over medium heat for 3 to 5 minutes, stirring constantly. Remove from heat, add the Parmesan if desired and serve.