This is from Rachel Ray's 30 minute meals cook book. So perfect and festive for this time of year. I loved loved it.
1 pound Rigatoni pasta
extra virgin olive oil
1 pound Italian sweet sausage
1 medium onion chopped
4 cloves garlic minced
1 bay leaf
4-6 fresh sage leaves slivered or dried
1 cup white grape juice
1 can chicken broth
1 cup canned pumpkin
1/2 cup heavy cream
2 pinches ground cinnamon
3 pinches ground nutmeg
Romano or Parmesan cheese for over pasta
Cook Pasta Al Dente.
Brown sausage with a little oil and put on paper towel-lined plate
In same pan add a little more oil and saute onion and garlic for 5 minutes until soft.
Add bay leaf, sage, and grape juice- reduce for 2 minutes.
Add broth and pumpkin to combine-stirring sauce until it comes to a bubble
Return sausage to pan
reduce heat and stir in heavy cream
Season with cinnamon, nutmeg, salt, and pepper and simmer 5 minutes
Add pasta to pot you originally cooked it in. Remove bay leaf from sauce and pour sauce over pasta. Toss pasta and sauce 1 or minutes over low heat so pasta can absorb flavors. Then put it in a beautiful bowl to serve of course.
Romano or Parmigiano on top of each serving.