- Salt and pepper to taste
- 1 lb. penne pasta (I used Hodgson Mill Brown Rice with Golden Milled Flax Seed)
- 1 drizzle EVOO
- 1 lb. maple flavored pork sausage
- 1 medium onion, chopped
- 2 tsp minced garlic
- 1 bay leaf
- 1 tsp thyme
- 1 cup dry white wine
- 14 ounces chicken broth
- 1 cup canned pumpkin puree
- 2 ½ TBS butter, melted
- ¼ plus 1/8 cup skim milk
- 1 ½ tsp cornstarch
- 3 pinches of cinnamon
- 3 pinches of nutmeg
- Parmesan-Romano cheese, grated
In a medium-sized pan, brown sausage. Remove to paper towel-lined plate to drain and return pan to heat. Add EVOO to pan and sauté onion and garlic 5 minutes. Add bay leaf, thyme, and wine to pot. Reduce wine for 2 minutes. Add broth and pumpkin and combine, stirring sauce until it comes to a bubble. In a small bowl, whisk together milk, butter, and cornstarch. Return sausage to pan, reduce heat, and stir in milk mixture. Season with cinnamon, nutmeg, salt, and pepper and simmer 5 minutes.
To serve, return drained, cooked pasta to the pot you cooked it in. Remove bay leaf from sauce and pour sauce over pasta. Toss pasta and sauce 2 minutes over low heat so pasta can absorb flavors. Top bowls of pasta with Parmesan-Romano cheese, and serve with a green salad on the side.
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