Fill a large stockpot with water, season it generously with salt, and bring it to a boil.

In the meantime, heat a large nonstick sauté pan over medium-high heat. Add the Italian sausage and shallot, breaking up the sausage with a wooden spoon as it cooks. Once it’s lightly browned, stir in the garlic, sage, and crushed red pepper flakes, cooking for another 2 minutes while stirring frequently.

Drop the pasta into the boiling water and cook until just al dente. Before draining, scoop out 2 cups of the starchy pasta water and set aside.

As the pasta cooks, pour the chicken broth into the pan, scraping up any browned bits from the bottom. Stir in the pumpkin purée, heavy cream, and kale, mixing everything together. Turn off the heat.

Transfer the drained pasta back to the stockpot, then pour in the sauce along with ¾ cup of the reserved pasta water. Toss everything together, adding extra pasta water a little at a time until the sauce is smooth and glossy. Adjust seasoning with salt and pepper as needed.

Serve warm, topped with plenty of freshly grated Parmesan and black pepper. Enjoy!