Bring a large pot of generously salted water to a boil.

Heat a large nonstick sauté pan over medium-high heat. Add the beef sausage and shallot. Cook, breaking the sausage into crumbles, until browned and cooked through.

Add the garlic, sage, and crushed red pepper flakes. Cook for 2 minutes, stirring frequently.

Add the pasta to the boiling water and cook until just al dente. Before draining, reserve 2 cups of the starchy pasta water.

Pour the chicken broth into the sausage mixture and scrape up any browned bits from the bottom of the pan.

Stir in the pumpkin purée, heavy cream, and kale until evenly combined. Turn off the heat.

Combine the pasta and sauce with about 3/4 cup of reserved pasta water. Toss until the Creamy Pumpkin Sausage Pasta becomes smooth and glossy. Add more pasta water, 1/4 cup at a time, if necessary.

Season with salt and freshly ground black pepper. Serve warm with freshly grated Parmesan.