Pasta with Pumpkin and Sausage

It's hard to get pulled into the appeal of pumpkin in the springtime. It just seems so damned seasonal. But just because it's April doesn't mean that pumpkin is any less delicious. So in an effort to show off the versatility of the pumpkin...

--2 tbsp Olive Oil
--1 lb Sweet Italian Sausage, removed from the casings
--4 cloves Garlic, chopped
--1 medium Onion, finely chopped
--1 Bay Leaf
--4 to 6 sprigs Fresh Sage Leaves, cut into chiffonade (about 2 tbsp)
--1 cup Dry White Wine
--1 cup Chicken Stock
--1 cup Canned Pumpkin
--1/2 cup Heavy Cream
--1/8 tsp Cinnamon
--1/2 tsp Nutmeg
--Kosher Salt and Black Pepper
--1 lb Penne Pasta, cooked al dente
--Parmesan or Romano Cheese

Heat a large, deep non-stick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage. Remove sausage and drain the fat from the skillet. Return the skillet to heat, add 1 tablespoon of olive oil and the garlic and onion. Saute 3 to 5 minutes until the onions are tender. Add the bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir sauce until it comes to a bubble. Add the sausage, reduce heat, and stir in cream. Season the sauce with the cinnamon, nutmeg, salt and pepper to taste. Simmer mixture 5 to 10 minutes to thicken sauce. Toss with the pasta, remove the bay leaf and serve with fresh grated Parmesan or Romano cheese.

From the Food Network's Rachel Ray.