1-Prepare the pasta: Bring a large stockpot of generously-salted water to a boil for the pasta. This will be the foundation for your dish, so make sure the water is well-seasoned.

2-Cook the sausage: Meanwhile, heat a large nonstick sauté pan over medium-high heat. Add Italian sausage and shallot; cook until lightly browned. Stir in garlic, sage, and crushed red pepper flakes; cook 2 minutes more until fragrant.

3-Cook pasta to perfection: Cook pasta in boiling water until just al dente. This is important as the pasta will continue to cook slightly when mixed with the hot sauce. Reserve 2 cups of the hot starchy pasta water, then drain the pasta.

4-Create the sauce: To the sausage mixture in the pan, pour in the wine, scraping up browned bits from the bottom of the pan. This deglazing step adds incredible depth of flavor. Stir in pumpkin purée, heavy cream, and kale until combined. Turn off the heat.

5-Combine everything: Return the drained pasta to the stockpot. Add the sauce and reserved pasta water, stirring until a smooth, creamy consistency is reached. Season with additional salt and pepper if needed.

6-Serve and enjoy: Serve warm, garnished generously with freshly-grated Parmesan and black pepper. The pasta should be coated in a rich, orange-hued sauce that smells divine.