Spicy Pumpkin Pasta

I don't know why but school starts and I think of all different types of fall dishes.  This one is nice and spicy, yet earthy and delicious!  It's also pretty quick to make which helps on those busy fall nights!  To make this you will need:
2 Tablespoon Olive Oil
1 package of Hot Italian Turkey Sausage
4 cloves garlic, peeled and chopped
1/2 medium onion, chopped
6 sprigs of sage leaves, cut in chiffonade
2 stems of thyme, leaves removed
1 cup white wine
1 cup chicken stock
1 cup canned pumpkin
1/2 light half and half
salt and pepper
dash of cinnamon
dash of nutmeg
1 pd pasta (I prefer penne with this dish)
Parmigiana for grating
Basil leaves for garnish

1.)  Heat a large skillet over medium high heat.  Add the olive oil to the pan and slice open the sausage links and crumble them into the pan (or use a potato masher).  Brown the sausage.   Add in the onions and the garlic and saute until the onions are tender.  About 5 minutes.
2.)  Next add the sage, thyme and white wine to the pan.  Allow this mixture to cook down and the wine to incorporate into the onions and sausage.  Scrap up the brown bits in the pan.
3.)  Cook the pasta to the directions on the pasta.
4.)  Reduce the heat.  Add the chicken stock, the wine, the half and half.  Season with salt and pepper, the cinnamon and the nutmeg.  Allow the mixture to simmer for about 10 minutes.
5.)  Once the pasta is cooked.  Combine the sauce and the pasta.  Allow it to cook for a few more minutes and the flavors to meld.
6.)  Serve garnished with basil and parmigiana.  Enjoy!