Sweet Sausage and Pumpkin Pasta over Baby Spinach

  • 1  Pkg of Rossi Pasta Pumpkin Spice Fettuccini
  • 3  tablespoon  extra virgin olive oil
  • 1  lb  sweet Italian sausage
  • 4  cloves garlic, cracked and chopped
  • 1  medium onion, finely chopped
  • 1  bay leaf
  • 1  cup dry white wine
  • 1  cup  chicken stock
  • 1/2  cup  heavy cream
  • 1/8  teaspoon  ground cinnamon
  • 1/2  teaspoon  ground nutmeg
  •   salt & pepper to taste
  • 1  lb  baby spinach
  •   asiago cheese (shave for garnish)
  • 4 to 6  sprigs sage leaves, cut into chiffonade (about 2 TBSP)
Heat a large skillet over medium-high heat. Add 1 TBSP of olive oil to the pan and cook sausage until browned. Strain the fat from the cooked sausage and transfer to a plate lined with a paper towel. Return the skillet to the stove. Add the remaining olive oil, garlic and onions. Saute' 3 to 5 minutes or until onions are tender. Add bay leaf and wine to the pan. Reduce wine by half. Add chicken stock slowly, stirring constantly until sauce comes to a slight boil. Return sausage to skillet, reduce heat, and stir in cream. Season the sauce with cinnamon, nutmeg, and salt and pepper to taste. Simmer for another 5 to 10 minutes to thicken sauce. Meanwhile, begin cooking pasta according to package directions. Taste check for doneness. Drain pasta in a colander, reserving boiling water. Place spinach in the pasta colander and pour hot water over it until it is wilted. Then run cold water over the spinach before flattening it out on each plate. Portion the pasta over the spinach. Remove the bay leaf from the sauce and spoon over pasta. Garnish with shaved cheese and sage chiffonade and serve immediately.