1-If desired, prepare the meatballs first according: If desired, prepare the meatballs first according to directions.
2-Heat the olive oil in a large: Heat the olive oil in a large skillet over medium low heat. Add the garlic and saute until soft. Add the white onion to the pan and continue to cook until they turn translucent.
3-Spoon the tomato paste into the skillet: Spoon the tomato paste into the skillet along with the sage, thyme, cayenne pepper, sea salt, and black pepper. Use a spatula to stir the tomato paste into the olive oil, onions, and spices and cook until it turns a deeper brick colored red (about 5 minutes). The tomato paste will be thick in consistency but should darken in color and begin to caramelize.
4-Add the pumpkin puree to the skillet: Add the pumpkin puree to the skillet and mix into the tomato paste mixture.
5-Pour the milk and vegetable broth into: Pour the milk and vegetable broth into the skillet and gently mix to combine. Add the can of diced tomatoes and gently mix. The mixture will look thin but will thicken up as it cooks. Let the sauce simmer for about 5 minutes. Stir occasionally to prevent burning. Add small splashes of extra vegetable broth if needed to achieve your desired consistency.
6-While the sauce is simmering, heat a: While the sauce is simmering, heat a pot of water for the pasta and cook as directed.
7-Place the cooked meatballs into the sauce: Place the cooked meatballs into the sauce and let them heat up for about 3 minutes.
8-Serve the pasta noodles in a bowl: Serve the pasta noodles in a bowl with the sauce and meatballs on top and enjoy!