Cook the pasta according to directions. Before the water starts to boil, add about a tablespoon of salt and olive oil into the water. Stir the pasta to prevent sticking and drain when ready.
Using a food processor, finely chop the onion and garlic cloves. Add the sage once finely chopped and do a rough chop in the food processor (recommended approach). In a large sauté pan over medium heat, add the butter and olive oil. Once the butter is melted, add the chopped onion, garlic, and sage to the pan. Season with salt and pepper to taste. Cook for 3-4 minutes until just softened.
Add the pumpkin puree, heavy cream, cinnamon, honey, and parmesan cheese. Stir to combine. Lower to medium-low heat and simmer covered for 5-7 minutes. See note below as this sauce is on the thicker side.
Season the sauce with additional salt, pepper, and cinnamon if needed. Optional- Add a pinch of nutmeg to the sauce. Toss the sauce with the cooked penne pasta. Serve with additional shredded parmesan cheese and a drizzle of honey. Enjoy!