Boil the pasta according to the package directions; drain and set aside. Reserve 1 cup of the pasta water in case you need it at the end of the recipe.

Cut up the cream cheese into small cubes to soften; set aside.

Heat a large skillet with 2 tablespoons of olive oil and add the chopped onions; sauté until golden brown and tender.

To the same pan, add the ground breakfast sausage to the skillet, breaking it apart into large pieces. Cook until done, and crumble even more as you cook it (use a spatula). Season with pepper and the fresh sage. Sauté for about 2 minutes.

Bring 3 cups of water to boiling; add the bouillon, stir until incorporated.

Pour the bouillon mixture into the skillet, stir, and bring to a boil. Reduce heat to simmer; cover and cook for 20 minutes.

Add the canned pumpkin pie filling (or sour cream if you don’t want to use pumpkin) and the cream cheese cubes. Stir until both are incorporated into the mixture. Bring to a simmer again, stirring a couple time, for about 10-15 minutes. The sauce will reduce down a little.

Add a few pinches of the dried parsley and red pepper flake. Taste and adjust with more salt if needed.

Next add the pasta to the skillet and toss to coat with the sauce; simmering for another 10 minutes. If too thick, add the pasta water.

Add the cheese and mix together until the cheese is melted.

Top with more cracked black pepper, a pinch of red pepper flakes and parsley, and serve.