Pasta with pumpkin and sausage

Pasta and macaroni Italian cuisine

1 tablespoon extra-virgin olive oil, plus 1 tablespoon 1 pound bulk sweet Italian sausage NOTE: I use Hot Italian Style turkey sausage 4 cloves garlic, cracked and chopped 1 medium onion, finely chopped 1 bay leaf, fresh or dried 4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons 1 cup dry white wine 1 cup chicken stock, canned or paper container 1 cup canned pumpkin ½ cup (3 turns around the pan) heavy cream ⅛ teaspoon ground cinnamon ½ teaspoon ground nutmeg, ground or freshly grated Coarse salt and black pepper 1 pound penne rigate, cooked to al dente (sometimes I use bow tie pasta) Romano or Parmigiano, for grating