In a large skillet, melt butter over medium heat with whole sage leaves until butter is lightly browned. Once butter is browned, remove sage leaves and set aside. Add sliced sausage to pan and cook for an additional 2-3 minutes. Add minced garlic to pan with sausage and cook for another minute.

Add chicken broth, heavy cream, pumpkin, and penne pasta to the pot and stir to combine. Increase heat to medium-high until it starts to simmer. Stir again and reduce heat to medium-low. Cover and cook for about 15 minutes, or until pasta is tender.

Stir is spinach, then parmesan cheese. Sprinkle with fresh parsley and sage.