In a large saute pan over medium high heat, brown the sausage in a little olive oil until cooked through.
Add the shallots to the pan and saute for 2-3 minutes.
Add the bay leaf, sage and garlic to the pan. Cook for one minute.
Pour in the wine, and allow to reduce by half, around 5 minutes.
Pour in the stock, pumpkin, milk, cinnamon, and nutmeg. Season with salt and pepper. Stir to combine and simmer over medium low heat while you cook the mushrooms and pasta.
In a separate saute pan over medium high heat, add one tablespoon of butter and the mushrooms. Season with salt and pepper.
Cook the mushrooms until the liquid has been extracted and evaporated, and the mushrooms are a deep golden brown.
Cook the pasta to al dente according to the package instructions.
Combine the pasta, pumpkin sauce, and mushrooms in the pasta pot and simmer over low heat for 1-2 minutes. Season with salt and pepper as needed.
Garnish with grated parmesan and chopped fresh parsley.