Serve with crusty bread.

　　

Ingredients

4 servings

　　2 tablespoons extra-virgin olive oil (EVOO)

　　1 pound bulk sweet Italian sausage

　　1/4 pound shiitake mushroom caps

　　2 portobello mushroom caps, halved and thinly sliced

　　3 garlic cloves, chopped

　　1 medium yellow onion, chopped

　　Salt and freshly ground black pepper

　　1/2 cup dry white wine (eyeball it)

　　1 cup chicken stock or broth

　　1 14-ounce can pumpkin purée

　　1/2 cup cream (2 healthy turns of the pan)

　　2 to 3 tablespoons thinly sliced fresh sage leaves

　　1/2 teaspoon freshly ground nutmeg

　　A pinch of ground cinnamon

　　1 pound penne or cellantani pasta

　　Grated Parmigiano-Reggiano to taste

　　1/4 cup finely chopped fresh chives (12 chives)

　　

Step 1

Bring a large pot of water to a boil.

　　

Step 2

Meanwhile, heat a deep skillet over medium-high heat. Add the EVOO (twice around the pan) and sausage. Brown the sausage and crumble it with a wooden spoon. Move the sausage to one side of the pan and add the mushrooms, garlic, and onions to the other side of the pan. Cook until the mushrooms brown, then season with salt and pepper. Combine the sausage and vegetables and deglaze the pan with the wine. Add the chicken stock and heat for 1 minute. Stir in the pumpkin and incorporate; it’ll be thick. Stir in the cream, sage, nutmeg, and cinnamon and adjust the salt and pepper. Reduce the heat to low.

　　

Step 3

Add salt and the pasta to the boiling water and cook until al dente. Drain the pasta and add it to the pumpkin mixture. Top with the cheese and chives.

　　Rachael Ray 365: No Repeats