Start bringing water to a boil for pasta. In a separate pan, melt the butter with the sage until the butter gets golden; add the pumpkin. Cook for 10 minutes over high heat. Add the sausage in little chunks. You could at this point flambe it with a couple of dashes of Amaretto di Saronno liqueur, but this is completely optional. Also add salt and pepper to taste. As the sausage and pumpkin mix continues cooking for another 10 minutes, throw in your pasta to boil (exact cooking time will depend on the chosen pasta and brand). Once the pasta is al dente, drain it, reserving a few tablespoons of pasta water; add pasta and cooking water to the pan with the sauce and toss. Add some (in my case a lot) of Parmigiano cheese, more salt and pepper to season. Top with crumbled dry Amaretti cookies and serve.