Cook pasta according to package directions. Drain and set aside.
1 pound medium-shaped pasta
Meanwhile brown sausage in a large pot 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 minutes.
1 pound bulk Italian sausage,, 4 cloves garlic,, 1 medium onion,, 1 bay leaf,, ¼ cup chopped fresh sage, 1 cup dry white wine
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.
1 cup chicken stock, 1 cup pumpkin puree, ½ cup heavy cream, ½ teaspoon ground nutmeg, Salt and pepper
Add cooked pasta to the sausage sauce and heat through. Remove bay leaf.
Top with parmesan cheese and serve warm.
You'll find canned pumpkin puree in the baking aisle. Just be sure to grab the plain canned pumpkin and NOT pumpkin pie filling.
Butternut squash puree can also be used instead of pumpkin puree.
Half and half an be used instead of heavy cream. You can also use whole milk, but the sauce will not be as creamy.
Avoiding alcohol? Use chicken stock instead of white wine.
Make ahead tips: Cook the pasta ahead of time and store it plain in the fridge with just a light drizzle of olive oil to prevent it from sticking. Make the sauce separately and refrigerate. Warm the sauce in a large pot when ready to serve and toss in pasta. Heat through.