Pumpkin Pasta Alla Vodka

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1. 1
   In a skillet with sides set over medium heat, cook the olive oil, shallot, garlic, sage, and oregano until the shallots soften, about 5 minutes. Reduce the heat to low, add the chili paste, tomato paste, pumpkin, and chili flakes (use these to your taste), cook for 4-5 minutes, until thickened. Stir in the vodka and cook another 2 minutes. Stir in the cream—season with salt and pepper. Keep warm over low heat.
2. 2
   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.
3. 3
   To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and 3 tablespoons butter, tossing until the butter has melted. Add the parmesan. If needed, thin the sauce with additional pasta cooking water.
4. 4
   In a small skillet, cook 1 tablespoon of butter with the sage until the sage is crispy.
5. 5
   Divide the pasta among plates and top with sage and cheese. Enjoy!.