Cook pasta, drain, and set aside.
Add onion and garlic to frypan and sauté until soft, 3-5 minutes.
Add bay leaf, sage, and white wine/stock and cook until half of liquid evaporates, about 2 minutes.
Mix in broth and pumpkin/squash. Continue stirring until sauce starts to bubble. Add sausage and reduce heat.
Stir in milk. Add seasonings (cinnamon and nutmeg) and simmer 5-10 minutes to thicken.
Serves 6.