Cook pasta according to box and set aside. Reserve the pasta water.

In a large skillet brown the sausage and add in the sage. Set on a plate to drain excess oil when done.

In the same large skillet, sauté the onion.

Add the pumpkin, garlic base, and 1 ladle full of pasta water. Whisk.

When that is smooth add in half of the creme fraiche and whisk. You may want to add another ladleful of pasta water as well.

Sprinkle in salt and pepper then stir in the pasta.

In a baking dish layer ½ of the pasta with sauce, add all of the sausage, all of the shredded cheese, and top with the remaining pasta.

Scoop 4 dollops of the remaining creme fraiche over the top.

Bake at 350 for 15-20 minutes.

Add a little extra black pepper over the top and enjoy!