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Italian Sausage And Pumpkin Pasta (meat)

Contributed by Eileen Goltz.

3 tablespoons olive oil
1 pound kosher Italian sausage
1 tablespoon minced garlic
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into thin strips, about 2 tablespoons
1 cup dry white wine
1 cup chicken broth
1 cup cooked pumpkin
1/2 cup rice milk
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne pasta, cooked al dente
pine nuts for garnish

Instructions:

In a large skillet heat 1 tablespoon of olive oil 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 and onion. Saute 3 to 5 minutes until the onions are tender. Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in the rice milk. 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. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with pine nuts. 

Special InstructionsFresh Herbs and Insect Infestation:
Aphids, thrips and other insects may often be found on the sage leaves and stems of fresh sage leaves (and other fresh herbs (basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme). Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water. Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.
Recommendation:
In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found, proceed with the steps below. If three or more insects are detected in a particular bunch of herbs, it should not be used.
Inspection:
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.>Notes: Please check "Special Instructions" below for instructions on checking fresh Sage Leaves (and other fresh herbs) for insect infestation, as the leaves tend to be infested with aphids, thrips and other insects.