Pumpkin Penne and Sausage

1 T olive oil, plus 1
1 lb bulk sweet italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf
4-6 sprigs sage leaves, cut about 2 T
1 c dry white wine
1 c chicken stock
1 c canned pumpkin
1/2 c heavy cream
1/8 t cinnamon
1/2 t nutmeg
salt and pepper
1 lb penne, cooked al dente
parmesan, for grating

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

Add bay leaf, sage and wine to the pan. Reduce wine by half, about 2 min. 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, add salt and pepper to taste. Simmer 5-10 minutes to thicken sauce.

Return drained pasta. Remove bay leaf and pour sauce over pasta. Toss over low heat for 1 minute. Serve with grated parmesan.