Pumpkin Alfredo Penne

1 lb. penne
1 tbsp. olive oil
8 leaves fresh sage
1 onion, finely chopped
Kosher salt and pepper
2 cloves garlic, pressed
1/2 c. dry white wine
1 14-oz can 100% pure pumpkin sauce
1/4 c. heavy cream
1/4 c. grated Parmesan, plus more for serving

Directions

1. Cook pasta per pkg. directions. Reserve 2 cups cooking water, drain pasta, and return to pot.
2. Meanwhile, heat oil in a large saucepan on medium. Add sage and cook until crisp, 4 minutes; transfer to paper towels.
3. Add onion to saucepan, season with 1/2 tsp each salt and pepper, and sauté until tender, 4 to 6 minutes. Stir in garlic and cook 1 minute.
4. Add wine and simmer until reduced by three-quarters, 5 minutes. Stir in pumpkin, cream, cheese, and 1 1/2 cups reserved cooking water and heat through, 3 minutes.
5. Use blender to puree until smooth, then toss with pasta, adding more cooking water if needed. Serve with sage and additional cheese if desired.