Penne with Pumpkin and Sausage

8 oz whole wheat penne
1 lb. ground Italian Sausage
1 T. olive oil
2 shallots, finely chopped
4 garlic cloves, minced
1 c. low sodium chicken broth
12 oz pumpkin puree
1/2 c. heavy cream
1/2 c. crushed red pepper flakes
pinch ground cinnamon
salt/pepper to tast
granted romano cheese

1.  Cook pasta to al dente, according to package directions.  Drain and set aside.
2.  In a medium skillet brown sausage set aside
3.  In a skillet, over medium heat add oil and saute shallots and garlic for 3 minutes.
4.  Stir in chicken broth, pumpkin, cream, crushed red pepper, cinnamon, salt and pepper.
5.  Reduce heat to simmer 8-10 minutes to thicken.
6.  Stir in cooked penne, sausage, and cheese.
7.  Serve hot with grated Romano cheese
refrigerate any leftover