Cook pasta: Cook the pasta according to package instructions. Darin and set aside.
Brown the sausage: Meanwhile, in a large skillet, or cast iron pot heat the olive oil. Remove the sausage from casings if needed, and brown the sausage in the skillet, breaking it with a wooden spoon to smaller pieces.
Saute the aromatics: Add chopped onion and garlic to skillet and saute 3 to 5 minutes or until the onions are tender.
Create the sauce: Add the nutmeg, cinnamon, bay leaf, oregano, salt, pepper and wine to the skillet. Cook until the wine reduced by half, about 2 minutes. Add the chicken broth, pumpkin and heavy cream. Stir to combine until sauce comes to a bubble. Simmer the sauce until it thickens, about 5 minutes. Remove the bay leaf from the sauce.
Finish the dish: Add cooked pasta to the skillet and toss with the sauce over low heat for about a minute. Stir in the parmesan cheese, parsley if preferred, and serve.