A super easy Pumpkin Pasta Sauce that comes together in one pot and brings with it a TON of flavor! Mild (or spicy!) Italian chicken sausage, pumpkin puree, fresh sage and spices + plenty of spinach for a healthy and delicious fall pasta.
Cook pasta according to package directions. Make sure to salt the pasta water - I add 1 Tbsp of kosher salt to the water. Boil, drain and set aside.
Meanwhile, in a large skillet, heat 2 tsp olive oil and brown chicken sausage until no longer pink, breaking it up in to crumbles as you cook it. Remove from skillet and set aside.
In the same skillet, add onion and garlic with 1 Tbsp olive oil over medium high-heat. Add a dash of salt and pepper. Sauté until just starting to soften and brown.
Add wine/broth + bay leaf. Bring to a boil; cook until liquid is reduced by about half.
Stir in remaining broth, pumpkin puree, 1 Tbs chopped sage, cinnamon, nutmeg, salt + pepper; cook for 2 minutes. Add oat milk/cream and cooked sausage pieces; heat through.
Remove bay leaf. Add the chopped spinach. Cook until it lightly wilts.
Transfer to a large bowl with the pasta. Toss to coat. Sprinkle with cheese and remaining chopped fresh sage.