Pasta and Sauce

• 1 tablespoon extra-virgin olive oil, plus 1 tablespoon: For sautéing and flavor.
• 1 pound bulk sweet Italian sausage: Adds savory, robust flavor.
• 4 cloves garlic, cracked and chopped: Provides aromatic depth.
• 1 medium onion, finely chopped: Enhances savory base.
• 1 bay leaf, fresh or dried: Infuses subtle herbal notes.
• 4 to 6 sprigs sage leaves, cut into chiffonade (about 2 tablespoons): Brings earthy, aromatic flavor.
• 1 cup dry white wine: Adds brightness and depth.
• 1 cup chicken stock (canned or paper container): Forms the sauce base.
• 1 cup canned pumpkin: Creates creamy, autumnal flavor.
• ½ cup heavy cream (3 turns around the pan): Adds velvety richness.
• ⅛ teaspoon ground cinnamon: Provides warm sweetness.
• ½ teaspoon ground or freshly grated nutmeg: Enhances fall flavors.
• Coarse salt and black pepper: Seasons to taste.
• 1 pound penne rigate, cooked to al dente: Holds the hearty sauce.
• Romano or Parmigiano, for grating: Adds nutty, salty topping.
• Pumpernickel or whole grain bread: For serving.

Spinach Salad with Apple and Red Onion

• 1 pound triple-washed spinach, de-stemmed: Fresh, green base.
• 1 small Golden Delicious apple, quartered, cored, and sliced: Adds sweet crunch.
• ¼ small red onion, thinly sliced: Provides sharp contrast.
• ¼ cup olive oil: For dressing.
• 1 ½ tablespoons apple cider vinegar: Adds tangy acidity.
• 1 teaspoon grain mustard: Brings savory depth.
• 1 tablespoon honey: Sweetens the dressing.
• Coarse salt and black pepper: Seasons to taste.

Why These Ingredients Matter

• Sausage: Sweet Italian sausage adds bold, savory flavor to balance the pumpkin.
• Pumpkin and Cream: Create a creamy, fall-inspired sauce with warm spices.
• Sage and Wine: Infuse earthy and bright notes for complexity.
• Spinach Salad: Offers a fresh, tangy contrast to the rich pasta.

Substitutions and Variations

• Olive Oil: Swap with avocado oil or butter.
• Sausage: Use spicy Italian sausage, turkey sausage, or plant-based sausage for vegetarian.
• Garlic: Replace with 1 teaspoon garlic powder.
• Onion: Use 1 teaspoon onion powder or 2 shallots.
• Sage: Swap with 1 teaspoon dried sage or fresh thyme.
• White Wine: Substitute with chicken broth or apple juice.
• Chicken Stock: Use vegetable stock for vegetarian.
• Pumpkin: Swap with butternut squash puree or sweet potato puree.
• Heavy Cream: Replace with half-and-half, coconut milk (for dairy-free), or omit for lighter sauce.
• Cinnamon/Nutmeg: Use ½ teaspoon pumpkin pie spice.
• Penne Rigate: Swap with rigatoni, farfalle, or gluten-free pasta.
• Romano/Parmigiano: Use Pecorino Romano or nutritional yeast for vegan.
• Spinach: Replace with arugula or mixed greens.
• Apple: Use pear or omit for simpler salad.
• Gluten-Free: Use gluten-free pasta and bread; confirm stock is gluten-free.
• Flavor Variations:
  • Spicy Pasta: Add ½ teaspoon red pepper flakes with the garlic.
  • Cheesy Pasta: Stir in ½ cup grated Parmesan with the cream.
  • Veggie-Packed Pasta: Add ½ cup sautéed mushrooms or spinach to the sauce.
  • Vegan Pasta: Use plant-based sausage, vegetable stock, and coconut milk.
  • Nutty Salad: Add 2 tablespoons toasted walnuts to the salad.