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heat a large, deep nonstick skillet over medium high heat.
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add 1 tablespoon of olive oil to the pan and brown the sausage in it.
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transfer sausage to paper towel lined plate.
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add the garlic and onion.
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saute 3 to 5 minutes until the onions are tender.
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add bay leaf, sage, and wine to the pan.
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reduce wine by half, about 2 minutes.
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add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble.
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return sausage to pan, reduce heat, and stir in cream.
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season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste.
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simmer mixture 5 to 10 minutes to thicken sauce.
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return drained pasta to the pot you cooked it in.
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remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta.
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combine sauce and pasta and toss over low heat for 1 minute.