Cook the Pasta: Begin by boiling a large pot of salted water over high heat. Once it reaches a rolling boil, add 8 ounces of your pasta of choice. Cook according to package instructions until al dente (about 8-10 minutes). Reserve a small cup of pasta water before draining and setting the pasta aside.

Prepare the Aromatics: Finely chop a shallot and mince a few cloves of garlic. In a large skillet on medium heat, add olive oil and sauté the shallots for 1-2 minutes until translucent. Add minced garlic and cook for an additional 30 seconds until fragrant.

Create the Creamy Base: Lower heat to medium-low and add butter to the skillet. Stir until melted. Pour in heavy cream and mix continuously until combined and gently bubbling.

Incorporate the Pumpkin: Add unsweetened pumpkin puree and stir vigorously until the mixture is smooth and velvety.

Add Cheese and Season: Mix in finely grated Parmesan cheese until melted. Season with salt, pepper, and fresh sage to taste. Simmer for 2-3 minutes until thickened.

Combine Pasta and Sauce: Fold the drained pasta into the skillet with the sauce, adding reserved pasta water a few tablespoons at a time until desired consistency is achieved.

Serve and Garnish: Transfer the pasta to serving plates, topping with additional grated Parmesan and fresh parsley flakes if desired. Serve warm.