20 oz (5 links) sweet Italian turkey sausage, casings removed
1 onion, diced
2 cloves garlic, minced
1 bay leaf
4 sage leaves, chopped (or 1 tsp dry rubbed sage)
½ tsp ground nutmeg
¼ tsp crushed red pepper flakes
pinch of cinnamon
½ cup dry white wine
1 cup low-sodium vegetable stock
1 (15 oz) can pumpkin puree
¾ tsp salt and black pepper, to taste
2 oz (1/2 cup) shredded Asiago
Instructions
Bring a large pot of water to a rolling boil. Add pasta and cook for 7-9 minutes or until al dente.
Preheat the oven to 350 degrees F.
Meanwhile, brown the sausage in an over-safe (cast iron) skillet over medium-high heat until no longer pink, breaking up with a wooden spoon. Add the onion, garlic, and bay leaf. Cook until the onion is translucent, about 3 minutes. Add the sage, crushed red pepper flakes, cinnamon, nutmeg, salt, and black pepper to taste. Cook one more minute.
Add the wine and cook until reduced by half. Add the stock and stir in the pumpkin puree. Mix until everything is incorporated; remove bay leaf.
Mix the pasta with the pumpkin-sausage sauce and return mixture to the oven-safe skillet. Top with shredded Asiago and baking for 25-35 minutes or until bubbly and beginning to brown. Serve hot.