I was so ON my Union/Tenure soapbox last night, that you were never even let in on "Pumpkin Fest 2010," which was going on, in our humble abode yesterday, as well.

Each and every year, we wait until October to make a family favorite recipe..."Pasta with Pumpkin and Sausage." This year, the accompaniment included a showdown between Post Road Pumpkin Ale and Dogfish Head Punkin' Ale...both were amazing incidently. We wrapped up with pumpkin pie (storebought...lame, I know) and Devin's homemade whipped cream. If you try one new recipe this season, have it be this one. It is AMAZINGLY good. Follow the recipe to the T...it is perfect as it is, OR go a little heavier on the cinnamon. And be sure you use 100% pumpkin, not pie filling!

Pasta with Pumpkin and Sausage
Recipe courtesy Rachael Ray

Prep Time:10 minInactive Prep Time:--Cook Time:15 min
Level:
Easy
Serves:
4 servings

Ingredients
1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Pumpernickel or whole grain bread, as an accompaniment
Directions
Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.