Step 1: Sauté Aromatics - Begin by heating a medium pot over low to medium heat and adding ½ tablespoon of olive oil. Once warm, add the sun-dried tomatoes, minced garlic, and sage leaves, stirring continuously until fragrant, about 1 minute.

Step 2: Combine Pumpkin Base - Mix in the pumpkin puree, chicken or vegetable broth, dried basil, and ground cinnamon. Increase the heat slightly and bring to a low simmer for about 15 minutes.

Step 3: Brown the Meat - In a separate large pot, brown the ground protein over medium heat for about 6-8 minutes until there is no pink left.

Step 4: Sauté Veggies - Add ½-1 tablespoon of olive oil to the pot. Toss in the diced onion, carrots, and celery, sautéing for 8-10 minutes until soft.

Step 5: Deglaze and Combine - Combine the browned meat with the sautéed veggies. Pour in the dry white wine and cook for about 2 minutes.

Step 6: Blend Sauce Together - Stir in the crushed tomatoes and carefully blend the cooled pumpkin mixture until smooth. Pour this into the pot and combine.

Step 7: Creamy Finishing Touches - Incorporate your choice of milk and season with freshly ground black pepper. Cook for 30 minutes to 1 hour.

Step 8: Cook the Pasta - While the sauce simmers, cook the pasta according to package instructions in a large pot of salted boiling water.

Step 9: Serve & Garnish - Plate the cooked pasta and ladle the creamy sauce over it. Garnish with Parmesan cheese if desired.