Ingredients:

• 2 packs of Roma Penne
• 1 tablespoon of olive oil
• 1/2 cup of chopped basil
• 1/2 cup of chopped scallion
• 2 tablespoons of butter
• 1 small yellow onion, finely chopped
• 4 cloves of garlic, crushed
• 1/4 tablespoon crushed red pepper flakes
• 1/4 cup of tomato paste
• 1/2 cup of vodka
• 1 cup of pumpkin puree
• 1 cup of grated Parmesan, plus more for serving
• 1/2 cup of water
• 1/4 cup of heavy cream
• Small pinch of nutmeg
• Salt to taste

Preparation:

1. Cook the pasta as instructed on the package. Reserve 1 cup of pasta water before draining.
2. In a large straight-sided skillet over medium heat, heat oil. Melt the butter and add scallion, onion, and garlic, and cook, stirring frequently, until vegetables are softened but not golden, 6 to 8 minutes.
3. Add tomato paste and cook, stirring constantly, until slightly darkened in color and toasted, about 2 minutes.
4. 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 salt until the cheese is melted and the mixture is smooth and combined.
5. Add pasta to the skillet. 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 the sauce; season with salt and red pepper flakes.
6. Serve and sprinkle parmesan and some basil on top.