Pumpkin Pasta with Sausage and Wild Mushrooms

This is a slightly different version of this recipe. And it's also one of the first recipes that I made early on that really wowed Jonathan (we guessed about 6 years ago?). It stands the test of time too... He loved it tonight just as much as he used to. Yay!

Pumpkin Pasta with Sausage and Wild Mushrooms
A variation on this recipe from Rachael Ray (via The Savory Notebook)



1 tablespoon extra virgin olive oil
1 pound bulk sweet Italian sausage
1/4 pound cremini mushrooms, sliced
2 portobello mushrooms, sliced
3 cloves garlic, chopped
1 medium onion, finely chopped
Salt and freshly ground pepper to taste
1/2 cup dry white wine
1 cup chicken stock or broth
1 14-ounce can pumpkin puree
1/2 cup heavy cream
Pinch of ground cinnamon
Pinch of ground nutmeg
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
2 tablespoons flat-leaf parsley, chopped

Heat a large, deep nonstick skillet over medium high heat. Add olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate and return pan to the stove. Add the garlic, onions and mushrooms. Sauté 3 to 5 minutes until the onions are tender and mushrooms are browned. Season with salt and pepper.

Deglaze the pan with the wine. Add chicken stock and heat for one minute. Stir in pumpkin and incorporate - it will be thick. 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. Combine sauce and pasta and toss over low heat for 1 minute. Top with cheese and parsley.