Cook pasta according to package directions. Drain pasta.
While pasta cooks, heat a large skillet over medium heat. Add bacon; cook 4 minutes or until crisp, turning once. Remove bacon and set on paper towel. Drain most of the fat from the pan.
Add 2 Tbsp. sage and garlic and cook 1 minute, stirring constantly. Stir in pumpkin puree, broth, milk, parmesan cheese, salt, pepper, nutmeg and cayenne pepper. Allow to cook on medium until heated through. If too thick, add more broth until reach desired thickness.
Taste the sauce and adjust seasonings, if necessary. Add pasta and toss to coat. Transfer pasta to a serving dish. Garnish pasta with remaining sage and crushed bacon pieces. Serve and enjoy!
View the recipe instructions at The Gourmet RD
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