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Heat chicken stock and wine together until lightly simmering. Saute onions in butter and olive oil in a medium sized pot until soft.
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Add orzo and 4 sage leaves and stir, cooking 1 minute.
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Add stock/wine mixture by the ladleful, stirring constantly and letting orzo absorb all moisture before adding the next ladeful.
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After you've added about half the stock, stir in the pumpkin, honey, balsamic, and sugar.
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Keep adding stock until it's gone, letting the pasta absorb. After 8-10 minutes, check the progress of the pasta.
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Add hot water if necessary, ladleful at a time, until pasta is cooked. Sauce will be quite thick.
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Sprinkle generously with salt and freshly ground pepper. Garnish each serving with ripped sage leaves.