Boil the pasta according to the package direction, drain, reserve one cup of the pasta water in case it is needed.

Dice the onion and add the onion and 2 tablespoons of olive oil to a deep sided skillet. Sauté the onion until golden brown.

Add all of the ground breakfast sausage to the skillet. Cook fully, until golden brown, breaking up the meat into a fine crumble as you cook it. Season with white and black pepper to taste, I use about a teaspoon of each.

Then add a few sprigs of the fresh sage to the skillet. If you do not have fresh sage, add about 2 teaspoons of dried. Taste and add as much as you like. Sauté the sage in for a minute or two.

Add the bouillon to the skillet and the 3 cups of water. Bring to a boil, reduce heat to simmer, cover and simmer on very low 20 minutes.

Cut up the cream cheese into small cubes and let soften for a few minutes while the skillet simmers.

After the 20 minutes, fish out the sage leaves carefully and dispose. Add the canned pumpkin pie filling and the cream cheese. Whisk until the cream cheese and the pumpkin pie filling is incorporated into the broth.

Bring to a simmer again, whisk here and there and simmer for 15 to 20 minutes. The sauce should reduce down but will still be more liquid than thick.

Add a few pinches of the dried parsley and red pepper flake. Taste and adjust.

Add the pasta to the skillet, toss the pasta to coat, simmer this for 10 to 15 minutes and let the pasta absorb some of the sauce. *if you notice for some reason the sauce is too thick you can thin it out with some of the pasta water. Add the cheese, stir until the cheese is melted.

Top with more pepper, red pepper flakes and parsley and serve.