Add 1 tablespoon oil to a large deep skillet, and brown sausage.

Remove sausage and place on a paper towel lined plate. Drain skillet.

Add 1 tablespoon oil, garlic, and onion; sauté until tender.

Add bay leaf, sage, and wine to pan. Cook until wine is reduced by half.

Add stock and pumpkin. Cook until sauce boils.

Return sausage to pan. Reduce heat and stir in cream.

Add cinnamon, nutmeg, salt, and pepper.

Simmer until thickened.

Place drained pasta and sauce into large pan on low heat. Garnish with shaved cheese.