From Episode 3: The Dangerous Dairy Diagnosis

• 3 tbsp olive oil
• 1 medium yellow onion, coarsely chopped (about 1½ cups)
• 2 medium shallots, finely chopped (about 1 cup)
• ½ fennel bulb, finely chopped (about 1½ cups)
• 2 tsp fennel seeds
• 2 tsp dried tarragon
• ½ tsp black pepper, freshly ground
• ½ tsp nutmeg, freshly grated
• 15 oz. canned pumpkin purée
• 1½ lbs. mild Italian sausage, casing removed
• 2 tbsp finely chopped garlic (about 6 large cloves)
• 2/3 cup sweet Vermouth
• 1 large chicken bouillon cube dissolved in 2 tbsp hot water
• 2 tbsp granulated sugar
• 24 oz. penne pasta, uncooked
• 16 oz. cremini mushrooms, sliced
• 1 can (13.5 oz.) “lite” coconut milk, well shaken

Fill large pot with water and place over high heat. Add 1 tbsp salt and 1 tbsp canola oil (or prepare water according to pasta box instructions). Keep water at near boil until needed. In large sauté pan over medium heat, place 3 tbsp olive oil, onion, shallots and fennel bulb, and sauté until onions are translucent (about 3-4 minutes). Add fennel seeds, tarragon, black pepper and nutmeg. Continue sautéing until fennel is tender (another 8-10 minutes). Transfer half of sautéed onion mixture to blender (or food processor) and blend along with pumpkin purée, then set aside. To remaining sautéed onions, add sausage and cook over medium heat until sausage is brown (3-5 minutes). Add garlic and sauté for an additional 60 seconds. Add Vermouth and dissolved bouillon and simmer for a few minutes. Stir in pumpkin purée and sugar and let simmer for an additional 5 minutes. Remove from heat and set aside until pasta is ready.

Meanwhile, prepare penne pasta according to box instructions. In large sauté pan, sauté mushrooms in olive oil until mushrooms are brown. Once pasta is cooked, drain and transfer to large serving bowl. Stir coconut milk into pumpkin sauce and place over medium-high heat, just until sauce is warm. Toss pasta with pumpkin sauce and sautéed mushrooms, and serve immediately.