- Parmesan cheese (optional)
- 1 1/4 cup of white wine
- 1 1/4 cup pumpkin Puree
- 1 cup chopped onion
- 1 lb. penne pasta
- 1 pound Italian hot sausage
- 1/4 cup Pompeian Classic Pure Olive Oil
- 1/4 Tsp. cinnamon
- 10 garlic cloves thickly sliced
- 2 cups chicken stock
- 3 Tbsp. chopped fresh sage
In a large skillet pour 1Tbsp. of Pompeian Classic Pure Olive Oil and cook over high heat for 2 minutes. Take the sausage out of the casing and add it to the hot oil. Cook for about 3 minutes until it browns. Using the back a wooden spoon break up the sausage in small bite-size pieces while it is browning. Turn off the heat, place the sausage in a bowl, cover and set aside. Keep about 1 tbsp. of the oil left in the pan.
Add the remaining Pompeian Classic Pure Olive Oil, and cook over medium heat for 3 minutes. Add the onion, garlic and sage, cook for 10 minutes, stirring well until the onion and the garlic start to brown.
Add the reserved sausage and cook for 2 minutes, stirring well. Add the wine and cook for 8 more minutes stirring well to dislodge the brown bits at the bottom of the pan.
Add the pumpkin puree and cook for two minutes, stirring well.
Add the chicken stock and cinnamon, bring to a boil over high heat, then reduce heat and simmer for 30 minutes.
While the sauce is cooking bring a large pot of salted water to a boil. Add the pasta and cook according to the instructions on the box. When pasta is cooked, drain well, add the sauce and cook over medium heat for 3-5 minutes, stirring constantly. Remove the pan from the heat, add the parmesan cheese and serve.