1. Heat olive oil in a large saucepan. Add onions and pancetta and cook over medium heat until onions have softened and pancetta is crispy, about 4 minutes. Add in 3 sage leaves.

2. Add in garlic and cook for 30 seconds until garlic is fragrant.

3. Add the vodka, give it a good stir, next add the San Marzano tomatoes crushing the whole tomato with your hands over the pot as you add them in. (I crushed about 4-5 tomatoes)

4. Bring the pot to a simmer for 10 minutes. Add the pumpkin puree, cinnamon, nutmeg and season with salt and pepper. Cook for 3 minutes.

5. Add the heavy cream and grated Parmesan, a handful of fresh thyme. Season to taste and let simmer for 20 minutes.

6. While the sauce simmers, its time to cook the sausage.

7. To a pan heat 1 tbsp of olive oil. Next add the spicy Italian sausage, removed from the casing and cook until the sausage turns golden brown, about 10 minutes. Be sure to crumble the sausage with a wooden spoon while its cooking, breaking it down into small
pieces. Next add the, dried oregano and San Marzano tomatoes, Crush 3 tomatoes with your hands over the pan. Add a splash of red wine and let is sizzle out. Simmer the sausage in the wine for about 15 minutes.

8. Cook the pasta according to the on the package.

9. Add the pasta to the sauce in increments and stir until it coats each piece of pasta. Let the pasta simmer in the sauce for 2 minutes. Stir in fresh thyme, basil and cooked sausage.

10. Garnish each plate with extra grated Parmesan and fresh chopped basil.