2 tablespoons olive oil
1 pound hot Italian turkey sausage
1  onion, finely diced
4 teaspoons minced dehydrated {garlic}
1  {bay leaf}, dried
2 teaspoons {sage}, dried
1 cup dry white wine
2 tablespoons chicken broth powder
1 cup water
1 cup canned pumpkin
1/2 cup Organic Valley Heavy Cream
1/8 teaspoon ground {cinnamon}
1/2 teaspoon ground {nutmeg}
 coarse {salt}
 pepper
1 pound penne rigate, cooked

Heat pan over medium high heat. Add 1 tablespoon olive oil; cook sausage. Remove from pan to drain on paper towels.

Add 1 tablespoon oil, sauté onion and garlic 3-5 minutes, until tender. Add bay leaf, sage and wine. Cook to reduce wine by half, about 2 minutes. Add chicken broth, water and pumpkin; stir to combine. Continue stirring until sauce bubbles.

Return sausage to pan, reduce heat, add cream. Add cinnamon, nutmeg, and salt and pepper to taste. Simmer 5 to 10 minutes. Remove bay leaf. Serve over cooked pasta.