1Cook fettuccine in pot of boiling salted water according to package directions; drain, reserving 1/2 cup pasta water.
2Melt butter in medium pan over medium high heat; cook til light brown and nutty smelling, 2 to 3 minutes. Stir in shallots and garlic and cook til translucent, 1 to 2 minutes. Add pepper flakes and 1 Tbsp. sage; cook 30 seconds.
3Add pumpkin puree, stirring to incorporate. Whisk in broth and season with salt and black pepper.
4Toss fettuccine with remaining 2 Tbsp. sage, 2 oz. goat cheese, 1/4 cup hazelnuts and parsley, adding reserved pasta water as needed to loosen sauce. Garnish pasta with more goat cheese and hazelnuts. Serves 2