Preheat the oven to 350 degrees F (180 degrees C).
Brown the Sweet Italian Sausage (1 pound) in a skillet (preferably cast iron) over medium high heat until the fat is rendered and the sausage is no longer pink. Transfer to a bowl and reserve.
In the same skillet, add the Onion (1/2), Garlic (2 clove), and Bay Leaf (1 piece). Cook until the onion is translucent, about 3 minutes.
Add the Sage Leaves (4), Crushed Red Pepper Flakes (1/4 teaspoon), Ground Cinnamon (1 pinch), Ground Nutmeg (1/2 teaspoon), and Salt and Pepper (to taste). Cook 1 more minute.
Add the Dry White Wine (1/2 cup) and cook until reduced by half. The heat should remain to medium high. Add the Vegetable Stock (1 cup) and stir in the 100% Pumpkin Purée (1 can). Mix until everything is incorporated. The pumpkin will thicken the sauce.
Stir in the sausage and transfer to a large bowl with the Ziti Pasta (1 pound). Mix until combined.
Transfer back to your cast iron skillet (or a baking dish) and top with Parmesan Cheese (1/4 cup). Bake for 25-35 minutes until bubbly.
Garnish with sage leaves and Fresh Parsley (to taste).