1) Heat water for pasta, salt it and cook penne to al dente.
2) Heat the oil in a large pan, over medium heat. Add shallots and garlic to the pan, saute for 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken.
3) Stir in sage, toss with pasta with grated cheese, to taste.