In a large skillet, melt butter over medium-high heat. Add bacon and cook until crisp, about 5 minutes.
Remove sausage from casing and crumble it into the pan; cook until browned. Add pear, raisins, garlic and sage. Cook mixture until pears are soft.
Meanwhile, boil pasta in salted water until it is almost al dente. Drain, saving a cup of cooking water. Toss drained pasta into the sauce with a few tablespoons of cooking liquid.
Stir well and cook, adding more cooking liquid if needed, until pasta is al dente.
Stir in the zest and season with grated cheese, cinnamon, nutmeg and parsley to taste. Season with salt and pepper.
Serve pasta topped with a sprinkling of amaretti crumbs.