Heat the Colavita Olive Oil in a large sauté pan. Add the sage and fry for 30 seconds. Remove the sage with metal tongs and place on paper towels to drain.

Lower the heat and add the pancetta to the pan. Sauté until browned, about 5 minutes.

Add the shallot and saute until translucent, another 5 minutes.

Add the cooking wine and simmer until reduced by half.

Add the pumpkin, grated nutmeg, chicken stock, salt and pepper to the pan. Mix to incorporate and bring to a simmer. If the mixture seems too thick, add a bit more stock. Simmer over very low heat until the pasta is ready.

Bring a large pot of water to a rolling boil. Salt the water generously.

Add the pasta to the pot and cook according to package instructions (about 9 minutes). Drain the pasta.

Add the cooked and drained pasta to the pumpkin sauce and swirl to coat.

Remove the pan from the heat and add the heavy cream. Swirl the pasta in the sauce until it turns a beautiful pale orange color.