Heat up your sauce pot over medium heat. Add in the olive oil and onions. Cook for about 3-5 minutes until the onions are just starting to become translucent.Add in garlic and cook for another minute.
Pour in the broth and the tomatoes. Add in the peppers, salt, cayenne, cinnamon, parsley and basil. Stir well.Simmer on medium low for about 20-30 minutes.
If you are adding sausage (optional), we cook it first and drain to keep some of the grease out of sauce. Then add it during the simmer time.
Add in the pumpkin puree and stir well. Cook uncovered for another 5-10 minutes, long enough to heat through again.Your sauce is ready to serve over pasta, enjoy!
The nutritional values are estimated as serving sizes vary per person. It is important that you use a sweet pepper like a red or orange in this. Green peppers do not add as good of a flavor as the sweet pepper does.If you are looking to make this vegetarian, substitute the chicken broth with vegetable broth.Salt may need to be adjusted based on taste and other ingredients. If you use full sodium broth, you may not need as much salt. Taste before it is finished cooking and adjust as needed.Updated 8/13/21:You can skip the sautéing of onions and garlic by adding the tomatoes, broth, onion, peppers, garlic and spices together and simmering for at least 45 minutes to an hour before adding the pumpkin. We still add olive oil for taste if we cook it this way, but it is up to you. Both are great ways to make the sauce - one is quick while the other has to cook for longer.