come one, come fall!  i absolutely adore this time of year...the air turns crisp, fall fashion is in stores, and pumpkin spice lattes and pumpkin pastries are sold at every corner.  confession: i never cooked a savory dish with pumpkin until this easy recipe, and now i am hooked!  this entree is so warm and comforting...like a big hug in a bowl.  

pumpkin + sausage pasta

(adapted from rachael ray)

ingredients:  1 pound of penne (i used whole wheat but i think regular would please more palettes!)  |  2 tbsp. extra-virgin olive oil  |  1 to 1 1/2 pounds of sweet italian sausage (casings removed)  |  3 shallots, finely chopped  |  5 to 6 cloves garlic, grated  |  2 cups chicken stock  |  1 can (15 oz) pumpkin puree  |  1/2 cup of cream  |  hot sauce, to taste (don't skip this - it gives a depth of flavor)  |  freshly grated nutmeg, to taste  |  2 pinches of ground cinnamon  |  8 leaves of fresh sage + extra for garnish  |  grated parmigiano-reggiano  |  salt + pepper

1. boil water for pasta; salt it and cook penne to al dente per package instructions
2. heat the oil over medium heat.  add shallots to the pan and saute until fragrant and translucent.
3. add sausage to the pan and saute until brown (about 10 minutes).
4. add garlic to the pan; saute about 2 minutes.
5. stir in chicken stock and combine with pumpkin.  stir in cream and then season with hot sauce, nutmeg, cinnamon, salt and pepper.
6. bring to a boil and then reduce heat to medium low and simmer for about 15 minutes.
7. stir in sage, and toss sauce with pasta and grated cheese.
8. serve piping hot in individual bowls with thinly sliced sage and a sprinkling of grated parmigiano-reggiano for garnish.