One Pot Penne With Sausage Pumpkin Fennel

Ingredients

• 1 tablespoon olive oil
• 1/2 fennel bulb, thinly sliced and roughly chopped
• 1 large carrot, peeled and chopped
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 2 links (about 3.2 oz) Italian hot sausage, casing removed
• 1 leaf of sage
• 1/2 cup dry white wine (or 1/4 cup lemon juice + 1/4 cup water)
• 2 1/2 cups chicken stock
• 3 cups (8 oz) dried penne
• 3/4 cup canned pumpkin puree, unsweetened
• 1/2 a lemon, juiced (about 2 tablespoons)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly-grated black pepper
• 1/4 cup parsley, roughly chopped
• 1/2 cup finely grated Parmigiano Reggiano or Pecorino, plus more for serving
• fronds from the fennel bulb, for serving

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