Preheat oven to 350° F.
Chop sausage into ½ inch to 1-inch rounds and cook in a cast iron skillet (preferably, if not, a medium saute pan will do) over medium heat with olive oil, flipping after 3-5 minutes on each side. When sausage is no longer pink on the inside, transfer to a bowl and save for later.
In the same skillet, add olive oil, bay leaf, garlic, and onions. Saute for 3 to 5 minutes until the onions begin to look translucent.
Add the sage leaves, red pepper flakes (or chili powder), cinnamon, nutmeg, and salt & pepper to taste. Cook for two more minutes.
Put a large pot of water on to boil. When the water boils, add salt and pasta, and cook for 9-12 minutes, leaving pasta al dente. Once timer goes off, drain pasta and toss with olive oil or butter and set aside.
While the pasta cooks, add the wine to the olive oil & garlic mixture, and cook until reduced by half. You will have to turn the pan to medium high for this step. After reducing, add the stock (veggie or chicken) and stir in the pumpkin puree. Mix until all is combined. The pumpkin will thicken the sauce.
Stir the sausage into the sauce and transfer to a large bowl with the pasta. Mix until combined.
Transfer back into your cast iron skillet (or an oven safe baking dish), and top with Parmesan cheese.
Bake for 25-35 minutes or until bubbly.
