Prepare the pasta according to the package directions. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat.
Add the onion and saute until soft and slightly translucent.
Add the garlic and saute about 30 more seconds, or until fragrant.
Next add the tomatoes, pumpkin puree, Italian seasoning, bay leaf, and crushed red pepper.
Stir to combine and allow to come up to a low boil.
Reduce the heat and simmer, stirring occasionally, for about 15 minutes or until the sauce is thick and heated through.
Taste and add salt and pepper, as needed.
Toss with the cooked pasta and garnish with fresh parsley, if using.
Pasta: Any shape of pasta can be used in this recipe. I chose gluten-free spaghetti, but short pasta such as penne will work well, too.Italian seasoning: If you don't have this blend on hand, use oregano, basil, or a mixture of the two.Storing: Leftover pasta can be covered and refrigerated for up to 3 days. The sauce may also be stored separately or frozen for up to 3 months. Defrost in the refrigerator overnight.