Creamy Pumpkin Vodka Sauce & Penne

1 . Stage

Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente according to package instructions. Reserve 1 cup pasta water before draining.

2 . Stage

Meanwhile, in a large straight-sided skillet over medium heat, heat oil. Add sage and cook, stirring frequently, until crisp, about 1 minute. Using tongs, transfer sage to a paper-towel lined plate, leaving any excess oil in skillet. 

3 . Stage

In same skillet over medium heat, melt butter. Cook onion, garlic, and red pepper flakes, stirring occasionally, until vegetables are softened but not golden, 6 to 8 minutes. Add tomato paste and cook, stirring constantly, until slightly darkened in color and toasted, about 2 minutes.

4 . Stage

Pour in vodka and bring to a boil. Cook, stirring occasionally, until vodka is reduced by about three-quarters, about 2 minutes. Stir in pumpkin puree, Parmesan, water, cream, nutmeg, and 3/4 teaspoon salt until cheese is melted and mixture is smooth and combined.

5 . Stage

When pasta is ready, return skillet to medium-high heat. Add 1/2 cup pasta water, stir to combine, and bring to a boil. Add pasta and stir until pasta is well coated with sauce, adding more pasta water 1 tablespoon at a time if necessary to thin sauce; season with salt and red pepper flakes.

6 . Stage

Spoon pasta onto plates. Top with crispy sage, more Parmesan, and a drizzle of oil.