Preheat oven to 425°F.
Split pumpkin in half, scoop out seeds, rinse and dry them, and arrange them on a small baking sheet.
Drizzle the pumpkin with a light layer of EVOO and season liberally with salt and pepper. Roast pumpkin until very tender. Scoop out pumpkin flesh and add to food processor. Puree until smooth.
Bring a large pot of water to a boil. Salt water and cook pasta to al dente.
Meanwhile, heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium-high heat. Add sausage to pan, brown and crumble it as it cooks. Add shallots and garlic, and cook to tender, 3-4 minutes. Add sage and deglaze the pan with wine.