For the Pumpkin Vodka Pasta with Brown Butter Sage Breadcrumbs:

1. Fill a large pot up with water and place over high heat. Season with a heavy pinch of salt and bring to a boil.
2. In the meantime, heat a large skillet on medium heat and add in the olive oil.
3. Add the shallots and a pinch of salt and cook for 2-3 minutes until soft. Add the garlic and cook until fragrant.
4. Add in the tomato paste and cook for 4-5 minutes, stirring often, until the tomato paste has deepened in color. Add in the pumpkin and cook for 2 minutes more.
5. Meanwhile, add your pasta to the boiling water and cook until al dente.
6. Pour the vodka into the pumpkin and tomato paste, stirring to scrape up any  browned bits stuck to the pan. Cook until all the alcohol has burned off and there’s no more liquid in the pan.
7. Reduce the heat to low and stir in the cream until smooth. Add in the dried sage and thyme and season to taste with salt and pepper.
8. Once the pasta is almost cooked, scoop out 1 – 2 cups of pasta water and reserve. Drain the pasta and add to the vodka sauce.
9. Toss the pasta in the sauce, adding a bit of pasta water at a time until smooth. Add the parmesan cheese and a bit more pasta water and toss until silky. You may not use all the pasta water, you want just enough to get a silky sauce. Shut off the heat and keep warm while you make the breadcrumbs.
10. Add the butter to a skillet and cook on medium heat until foamy. Stir frequently and continue cooking until the color reaches a golden brown. Once browned, add in the chopped sage and breadcrumbs, and mix until each breadcrumb is coated in the browned butter. Cook 1-2 minutes more until toasted, then shut off the heat.
11. Just before serving, add a splash more pasta water to the pasta and toss until you have a glossy sauce. 
12. Serve immediately topped with the parmesan and breadcrumbs and enjoy!