Prepare pasta according to package directions. Drain and set aside.
In a large skillet over high heat, brown the Italian sausage with the onions and garlic, until sausage is cooked through (no pink remaining) and onions are tender and translucent.
Add the chicken broth and bring to a simmer. Stir in the pumpkin, nutmeg & cinnamon.
Reduce heat to low and stir in heavy cream. Season with salt & pepper to taste.
If desired, simmer sauce for an additional few minutes to thicken. Fold in pasta and stir to combine.
Plate and finish with freshly chopped sage and grated parmesan.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.Vegan version:
Substitute sausage for vegan sausage crumbles (may need to add some olive oil while cooking, use your discretion).