Brown sausage in a large pot or skillet over medium heat. Add garlic and onion and cook for another 3 minutes. Add bay leaf, sage and wine to the pan. Reduce wine by half, about 10-12 minutes. Stir in chicken stock, pumpkin and cream until sauce is thoroughly combined. Season with nutmeg and salt and pepper to taste. Simmer sauce for 5-10 minutes.
Add cooked pasta to the sausage sauce and heat through. Remove bay leaf.