• l lb. Sfoglini Zucca pasta, I will use only 12 ounces next time as there was not enough sauce to cover the pasta
• 2 tbsp. EVOO (I did not use as the fat from the sausage was enough)
• 1 lb. Italian sausage, crumbled (hot or sweet – I used Italian turkey sausage and the pkg. weighed 1-1/4 lbs) you can use another meat or plant based sausage but it won’t give a “zip” to the dish like sausage does
• 4 garlic cloves, minced 
• 1 medium onion, chopped
• 1 bay leaf
• fresh sage leaves, thinly cut or dried sage (to taste) 
• 1 cup dry white wine (I used Pinot Grigio)
• 1 cup low-sodium chicken broth
• 3/4 cup canned pumpkin
• 2/3 cup coconut milk (I used 2% milk)
• ground cinnamon to taste (optional)
• freshly ground nutmeg to taste (optional)
• kosher salt and ground black pepper, to taste
• fresh Parmesan cheese, pepitas, sage slivers; optional to garnish

In a large nonstick skillet, brown the sausage; add 1 tbsp. EVOO if needed. Move to a paper towel lined plate.

Instead of draining the excess fat and adding 1 tbsp. EVOO I used the fat to saute the onions until translucent; adding the garlic for another minute.

Add white wine, sage and bay leaf to pan. Reduce the mixture by about half. Should only take a few minutes. Add chicken broth and pumpkin and stir until sauce begins to simmer. Add the sausage and coconut milk (I used 2% milk) and reduce heat; combine well.

Season with cinnamon and nutmeg; add salt and pepper to taste. Simmer sauce 8-10 minutes until thickened; remove the bay leaf.

Cook pasta according to package directions and drain saving a cup or so of the pasta water just in case you need to thin the sauce.

Place the pasta in a large bowl and pour the sauce over all and toss gently.

Serve with optional fresh Parmesan, sage slivers and pepitas.

NOTE: There is a difference between pepitas and pumpkin seeds. Pepitas are harvested from specific hulless pumpkin varieties, known as Styrian or Oil Seed pumpkins; they are green and smaller than other varieties.  Any other variety of pumpkin produces a hulled seed that’s slightly fibrous and less tender.

Recipe by cookingwithauntjuju.com