Pumpkin Pasta

Cook the Aromatics - In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and saute until fragrant and beginning to turn translucent, about 1 minute. Add the garlic, Italian seasonings, salt, and pepper. Stir and cook for 30 seconds.
Cook the Tomato Paste - Add the tomato paste and saute for 1 minute.
Cook the Pasta - Add the pasta, water, and vegetable stock. Bring the liquid to a boil over high heat. Cook frequently stirring until the pasta is tender and water has mostly evaporated, keeping a small amount in the pan to create a light sauce, about 12 to 14 minutes. Add more water if needed, ½ cup at a time, for softer pasta.
Make the Pumpkin Sauce - Turn the heat down to low. Stir in the pumpkin puree, heavy cream, parmesan cheese, and nutmeg. Cook for 3 minutes, stirring occasionally. If needed, add more vegetable broth to loosen the sauce consistency. Taste and season with more salt and pepper as desired.
To Serve - Garnish the pasta with chopped sage, parmesan cheese, and black pepper.