1. Bring a large pot of salted water to a boil and cook pasta until al dente, reserving 1/2 cup pasta water.

2. Heat olive oil in a skillet over medium heat, add onion and sauté until translucent, then add garlic and cook 30 seconds.

3. Pour in vodka, let it simmer until alcohol evaporates and stir to deglaze the pan.

4. Stir in pumpkin puree, season with salt, pepper, and red pepper flakes, and blend with the onion and garlic base.

5. Slowly add heavy cream while stirring and simmer for 5–7 minutes until the sauce is silky and combined.

6. Use an immersion blender for a smoother sauce if desired, then return to low heat.

7. Add cooked protein and chopped or fried sage leaves, stirring to incorporate.

8. Toss the drained pasta into the skillet, coating it evenly; thin the sauce with reserved pasta water if needed.

9. Sprinkle parmesan cheese over the pasta, toss again, and serve immediately with extra sage or toasted walnuts.