Hearty Fall Vegetable and Sausage Stew

In a large stick resistant skillet with a cover, add water plus olive oil to about 1/4" to 1/2" depth. When water reaches a boil, carefully add sausages, cover and steam for about 5-7 minutes. Remove cover and continue boiling over high heat until all of the liquid has evaporated. Reduce heat to medium and continue to cook sausages in residual oil until well browned on all sides. Remove sausages to a plate to cool a bit. Add the garlic, onion, mushrooms, sage, celery, and thyme to the same skillet in which the sausage was cooked. Saute over medium high for 3-5 minutes, stirring occasionally. The moisture of these ingredients will escape, and they will help to loosen the crystallized juices and browned bits left in the skillet. They will dissolve into the stew and add wonderful flavor that most people wash down the sink. Next stir in the wine and cook for 2 minutes, evaporating the alcohol. Pour the contents of the skillet into a large pot. Add the stock pumpkin, salt and pepper and bring to a boil over medium heat. Meanwhile, dice the cooked sausage and add to the pumpkin and vegetable mixture. Reduce the heat to a simmer, cover and cook for 30 to 40 minutes stirring 3-4 times during the simmering process. Add the pasta, increase the heat to a slow boil and cook for 5 minutes, stirring often to make sure the pasta is not sticking. Reduce heat to a simmer and continue to cook until pasta is done, about 3 minutes. Taste and adjust seasoning, if needed. Serve in deep bowls, garnished with the grated cheese - if desired. This process produces a rather thick and hearty stew. If you like it thinner, then add more stock or water. Be sure to check the seasoning after thinning. When you make this soup for your family and friends, double the recipe and freeze some for a quick and satisfying meal when you're short on time.