Heat a medium non-stick skillet over medium-high heat. Add EVOO and brown the sausage, breaking it up with the back of a spoon.
While the sausage cooks, place a large pot over high heat and bring to a boil for the pasta. Once boiling, add salt and the pasta and cook to al dente according to package directions.
Transfer sausage to a paper towel-lined plate, and add the onion and garlic. Cook over moderate heat until tender but not brown. Add the wine and return the sausage to the skillet, continue to cook a couple of minutes.
Add the chicken stock, heavy cream, sage and pumpkin. Bring up to a bubble and simmer until thick, a couple of minutes. Add the pasta and cheese and season with the nutmeg. Toss to coat the pasta with the sauce.