Bring a large pot of salted water to boil. Add pasta and cook according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain.

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add garlic and cook for another 1 minute until fragrant.

Stir in the pumpkin puree and dried (or fresh) sage. Let it warm through for 2 minutes. Then pour in the heavy cream, stirring to combine. Reduce heat to low.

Add nutmeg, salt, and pepper. Simmer gently for about 5 minutes, letting the flavors marry. If the sauce becomes too thick, add a splash of reserved pasta water to reach your desired creaminess.

Add the drained pasta straight into the sauce. Toss to coat every strand or tube. If needed, add more pasta water; this helps the sauce cling beautifully to the pasta.

Stir in freshly grated Parmesan until melted and silky. For a subtle kick, sprinkle in red chili flakes.

Plate your pasta and finish with fresh parsley, extra Parmesan, and a drizzle of olive oil.