Bring a large pot of salted water to boil and cook pasta according to package instructions. Drain.
While the pasta is cooking, heat oil in medium skillet over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin and cream. Add hot sauce, cinnamon and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage..
Toss the pasta with the sauce and pass around the table with the Parm to top.
Be sure to taste after each addition of seasoning. Salt brings out the flavors of this sauce, so be sure to balance the sweet of the pumpkin accordingly.