Pumpkin Pasta with Sausage and Wild Mushrooms

Source: Rachael Ray 365: No Repeats

2 tablespoons of EVOO (I did not use any oil at all)
1 pound bulk sweet Italian sausage
1/4 pound shiitake mushroom caps (I used 1/2 pound), sliced
2 portobello mushrooms, sliced (I used about 5 ounces of white button)
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 (I used 2 cups of butternut squash puree)
1/2 cup (2 turns around the pan) heavy cream
pinch of ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated (I used more like a pinch)
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
1/4 cup chopped fresh chives (I didn't have any)

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, onions and mushrooms. Saute 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 chives.

I talked about this recipe HERE.