Found it, though it looks like it has transcription errors.
4 T Olive Oil
1 pound spicy Italian sausage, casing removed
1 C chopped onion
10 cloves garlic, thickly sliced
3 T chopped fresh sage
1/4 t red pepper flakes
1 1/4 C white wine
1 1/4 C canned pumpkin puree
2 C chicken stock or broth
1/4 t cinnamon
salt and pepper to taste
1 pound penne, penne rigate, rigatoni, or tortiglioni
6 T freshly grated parmesan cheese
In a large, deep saute pan, heat 1 tablespoon of the olive oil over high heat for 2 minutes. Add the sausage, and cook until brown, about 3 minutes. While it browns, break it up into bite-sized pieces with a wooden spoons turn off heat, and remove sausage to a bowl with a slotted spoon. Cover and set aside.
Keep 1 tablespoon of the oil in the pan, and discard the rest. Add the 3 remaining tablespoons olive oil, and cook over medium heat for 3 minutes. Add the onion, garlic, sage, and red pepper flakes, and cook for 10 minutes, stirring well, until the onion and garlic start to brown. Add the sausage and cook for 2 minutes, stirring well. Deglaze the pan with the red wine and cook for 8 minutes, stirring well to dislodge any browned bits from the bottom of the pan.
Add the pumpkin puree and cook for 2 minutes, stirring well. Add the stock and cinnamon, bring to a boil over high heat, then reduce heat and simmer for 30 minutes. Add salt and pepper to taste.
While the sauce is cooking, bring a large pot of water, with the one tablespoon salt added if desired, to a boil over high heat. Add the pasta and cook according to the instructions on the package. Drain well in a colander over the sink and pour back into the pot. Add the sauce and cook over medium heat for 3 to 5 minutes, stirring constantly. Remove from heat, add the Parmesan if desired, and serve. Serves 6 to 8.