3/4 Cup Penne, Uncooked 3 Tsp Dried Sage
6 Ounce Bulk Sausage 1/8 Tsp Salt
1 Tsp Garlic, minced 1/8 Tsp Pepper
1/3 Cup White Wine 3 Tbl Low Fat Half And Half
1 Bay Leaf 2 Tbl Parmesan
3/4 Cup Chicken Stock
1/3 Cup Pumpkin Puree
Cook pasta according to package directions, drain.
While pasta cooks, brown sausage in a large skillet until no longer pink. Remove with a slotted spoon and drain on paper towels. Pour grease from skillet but do not wipe out. Add garlic to pan and sauté until fragrant. Add wine and bay leaf and reduce by half. Stir in the broth, pumpkin, sage and remaining seasonings; cook 1 minute longer. Add the cream and sausage; heat through. Remove bay leaf. Gently toss in pasta. Divide between two plates and sprinkle with cheese.
Per Serving: 539 Cal (54% from Fat, 18% from Protein, 28% from Carb); 23 g Protein; 31 g Tot Fat; 12 g Sat Fat; 13 g Mono Fat; 36 g Carb; 5 g Fiber; 1 g Sugar; 135 mg Calcium; 2 mg Iron; 1386 mg Sodium