Begin by bringing a large pot of salted water to a rolling boil. Add 12 ounces of fettuccine or penne and cook according to the package instructions until al dente, around 8-10 minutes. Once cooked, drain the pasta, but be sure to reserve ½ cup of the cooking water to help adjust the sauce later.

In a spacious skillet, heat 1 tablespoon of olive oil over medium heat. Once shimmering, add 1 teaspoon of minced garlic and sauté for about 1 minute, stirring often, until fragrant but not browned.

Stir in 1 cup of pumpkin puree and 1 cup of heavy cream, blending them well with the sautéed garlic. Add ½ teaspoon of ground nutmeg, ½ teaspoon of ground cinnamon, 1 teaspoon of salt, and ½ teaspoon of black pepper. Cook this mixture on medium heat for about 5 minutes, stirring occasionally, until heated through and the flavors meld beautifully.

Add the drained pasta to the pumpkin sauce, tossing gently to coat each piece of fettuccine or penne. Gradually incorporate the reserved pasta water, a few tablespoons at a time, continuing to toss until your desired sauce consistency is achieved.

Sprinkle in ½ cup of grated Parmesan cheese and stir until fully melted and incorporated into the sauce.

Taste your pasta masterpiece and adjust the seasoning as needed, adding more salt or pepper to suit your palate.

Once seasoned to perfection, remove the skillet from the heat. Plate the pasta while still hot, garnishing each serving with fresh sage leaves.