2 tablespoons extra virgin olive oil |
1 lb bulk sweet italian sausage |
1/4 lb shiitake mushroom caps |
2 portabella mushroom caps, halved and thinly sliced |
3 garlic cloves, minced |
1 medium yellow onion, chopped |
salt |
fresh ground black pepper |
1/2 cup dry white wine |
1 cup chicken stock |
1 (14 ounce) can pumpkin puree |
1/2 cup cream |
2 -3 tablespoons thinly sliced fresh sage |
1/2 teaspoon freshly ground nutmeg |
ground cinnamon (a pinch) |
3/4-1 lb penne or 3/4-1 lb cellantani pasta |
grated parmigiano-reggiano cheese |
1/4 cup finely chopped fresh chives |