Pumpkin Pasta with Turkey Meatballs

This is a Rachel Ray recipe except I use meatball instead of sausage.

Here's the meatball recipe.

1 tablespoon olive oil

4 cloves garlic, chopped

1 medium onion, chopped

1 bay leaf

6-8 fresh sage leaves, shredded, or 1/2 tbsp sage

1 cup dry white wine

1 cup chicken stock

1 cup canned pumpkin (not pie mix)

1/2 cup heavy cream

1/8 tsp cinnamon

1/2 tsp nutmeg

Salt and pepper to taste

1 lb pasta of your choice

Make meatballs and start baking in oven. Start sauce and pasta water while meatballs are cooking.

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Put meatballs in sauce, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute.

Makes about 4-6 servings.