Rigatoni with Creamy Sausage and Pumpkin Sauce and Homemade Rye Bread

This was such a delicious pasta dish, I am making it again for lunch tomorrow!
Feel free to add and subtract as you like. I only added half the amount of pumpkin called for in the original so as to add only a subtle pumpkin flavor.

I dried some fresh sage leaves this summer, so I used a few of those for this dish.

1/2 lb spicy pork sausage, removed from casing and crumbled
1 small onion, minced
2 cloves garlic, minced
4 dried sage leaves, crumbled
1 cup white wine
1/2 cup chicken broth
1/2 cup canned pumpkin
1/2 cup heavy cream
salt and freshly ground black pepper
12 oz pasta (I used rigatoni)
1/2 cup Parmesan cheese, divided
Heat a large frying pan or skillet over medium heat. Brown sausage with onion and garlic.
Stir in sage, and cook a few more seconds. Add wine and broth, cooking til reduced, about 5 minutes. Stir in pumpkin and bring to a simmer. Reduce heat to medium low, and stir in cream. Season to taste with salt and pepper. Simmer sauce another few minutes; or til sauce thickens.
Meanwhile, cook pasta according to package, reserving about 1/4 cup pasta cooking water. Drain pasta and return to cooking pot. Pour in sauce to combine. Stir in 1/4 cup Parmesan. If mixture appears thick, stir in pasta water a little at a time.

I served the pasta garnished with remaining Parmesan and slices of buttered fresh rye bread.http://media-files.gather.com/images/d411/d332/d745/d224/d96/f3/full.jpg
The recipe for the rye bread can be found here: http://www.gather.com/viewArticle.jsp?articleId=281474977516731&nav=MyGather

Adapted from Rachael Ray

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