Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your choice of pasta and cook until al dente, about 8-10 minutes. Reserve 1/4 cup of starchy pasta water before draining.

Sauté the Onions: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Add the Garlic: Stir in 2 teaspoons of minced garlic and cook for an additional minute, ensuring the garlic doesn’t brown.

Mix in the Pumpkin: Pour in 1 cup of pumpkin purée, followed by 1/2 cup of heavy cream, and 1/2 cup of grated Parmesan. Season with nutmeg, red pepper flakes, salt, and black pepper. Stir until well combined.

Simmer the Sauce: Allow the sauce to simmer over low heat for about 4-5 minutes, adding reserved pasta water as needed to achieve desired consistency.

Combine Pasta and Sauce: Add the drained pasta directly to the skillet. Toss to coat the pasta with the sauce and heat through for 1-2 minutes.

Garnish and Serve: Sprinkle with freshly chopped sage or parsley before serving warm.