Pumpkin and Sausage Penne
- 1 pound penne, cooked al dente and drained
- 2 tablespoons olive oil, divided
- 1 pound turkey sausage,
- 4 cloves garlic, minced
- 1 small Maui onion, chopped
- 1 bay leaf
- 2 teaspoons fresh sage, chopped
- 1 can (14.5 oz) chicken broth, divided
- 1 cup cooked pumpkin, pureed
- 1/2 cup heavy cream
- 1 teaspoon curry powder
- Salt and pepper, to taste
- 3 cup fresh spinach, torn
- 1/4 cup shredded Romano cheese