(19.5-ounce) package JENNIE-O® Lean Sweet Italian Turkey Sausage
tablespoon olive oil
cloves garlic, chopped
medium onion, finely chopped
cup dry white wine
cup chicken broth
(14.5-ounce) can pumpkin
cup heavy cream
teaspoon ground cinnamon
teaspoon ground nutmeg
pound penne rigate, cooked al dente, drained
grated Parmesan cheese and sage leaves, if desired
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Place dinner sausage in hot skillet. Cook uncovered, turning occasionally, 17-19 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Slice sausage into 1/4-inch slices and set aside.
In skillet, add oil, garlic and onion; sauté 3 to 5 minutes or until onion is tender. Add bay leaf and wine. Cook until wine reduces by half; about 2 minutes.
Add chicken broth and pumpkin; cook, stirring, until sauce bubbles. Add sausage and reduce heat and stir in cream. Season with cinnamon and nutmeg. Simmer 5 to 10 minutes to thicken sauce.
Place cooked penne rigate in large pot or saucepan. Remove bay leaf from sauce and pour sauce over pasta. Toss together over low heat 1 minute.
Garnish with grated cheese and sage leaves, if desired.