RIGATONI WITH SPICY PUMPKIN AND SAUSAGE SAUCE

Ingredients

• Olive oil or other cooking oil of choice
• 1.5 pounds hot Italian sausage, cut into chunks
• 1 medium yellow onion, chopped finely
• 4 garlic cloves, chopped (I used store bought crushed for quickness, but you can also use powder)
• 1/4 - 1/2 teaspoon red pepper flakes
• 6 sage leaves, chopped plus more for garnish
• 1 cup dry white wine or chicken broth - a kind you'd like to drink ( I used chardonnay)
• 1 pound rigatoni or other pasta of choice
• 1 cup chicken broth or stock, boxed preferable
• 1 cup Libby's Canned Pumpkin
• 1 pinch cinnamon (about 1/8 teaspoon)
• 1/4 - 1/2 teaspoon ground nutmeg
• 1/2 cup cream or half and half
• salt and pepper
• Parmigiano or other cheese for topping

1. Heat a large and deep skillet over medium-high heat for a few minutes.
2. In the meantime, put a large pot of water on to boil for pasta.
3. Add in about a tablespoon of olive or other cooking oil and swirl to coat pan.
4. Add in Italian sausage and cook until browned and cooked through.
5. Remove sausage from pan onto paper towel lined dish to drain.
6. If you have more than a tablespoon or 2 of grease left in the skillet, drain the excess.
7. Turn heat to medium and add in the chopped onion and cook for about 1 minute and then stir in the garlic and red pepper.
8. Cook until onion is softened, about 3 -4 more minutes.
9. Add in 6 chopped sage leaves and white wine and cook for about 2 minutes until white wine has reduced by about half.
10. In the meantime, start boiling pasta.
11. After wine has reduced, add in the broth, pumpkin and spices. Heat until it starts lightly bubbling.
12. Stir in the cream and simmer for 7 - 10 minutes, until sauce has thickened.
13. Season sauce to taste with salt and pepper and add in cooked and drained pasta, tossing to coat.
14. Serve immediately, with cheese, chopped sage and extra pepper flakes for garnish.
15. Store leftover in air-tight container in refrigerator for up to 3 days.

Notes