Creamy Pumpkin Vodka Sauce Penne

Directions

1. Fill a large pot with salted water and bring it to a rolling boil. Drop in the penne or rigatoni and cook, stirring now and then, until al dente per the package directions. Before draining, scoop out 1 cup of the pasta cooking water and set aside.
2. While the pasta cooks, warm 1 tablespoon of olive oil in a large straight-sided skillet over medium heat. Add the fresh sage leaves and fry, stirring often, until they turn crispy, which takes about 1 minute. Use tongs to lift the sage out and let it drain on a paper towel–lined plate, leaving the oil behind in the pan.
3. In the same skillet over medium heat, melt the butter. Toss in the chopped onion, garlic, and crushed red pepper flakes. Cook, stirring occasionally, until the vegetables become soft but not browned, roughly 6 to 8 minutes. Stir in the tomato paste and keep stirring constantly until it darkens slightly and smells toasty, about 2 minutes.
4. Pour the vodka into the skillet and let it come to a boil. Continue cooking, stirring once in a while, until the liquid reduces by about three-quarters, which should take around 2 minutes. Now add the pumpkin puree, grated Parmesan, water, heavy cream, nutmeg, and 3/4 teaspoon of salt. Stir until the cheese melts and the sauce is smooth and well combined.
5. Once the pasta is ready, turn the skillet up to medium-high heat. Pour in 1/2 cup of the reserved pasta water and stir to blend, then bring to a boil. Add the drained pasta and toss until every piece is nicely coated with the sauce. If the sauce seems too thick, add more pasta water, 1 tablespoon at a time. Taste and adjust salt and red pepper flakes as needed.
6. Portion the pasta onto serving plates. Top each serving with the crispy fried sage, extra grated Parmesan, and a light drizzle of olive oil.