Pumpkin Vodka Creepy Pasta

Preheat your oven to 400ºF.

Cook pasta to al dente according to package directions, and reserve some pasta water for sauce if needed. Drain and ser aside. (For spooky black pasta, see instructions at the end of recipe).

Heat olive oil in a large saucepan over medium heat.

Sauté shallot, garlic and red pepper flakes 3 to 5 minutes.

Deglaze the pan with the vodka, scraping the bottom well.

Stir in pumpkin purée and cook for 1 minute.

Add heavy cream, sage and nutmeg, and reduce heat to low.

Cook until sauce begins to simmer.

Taste and season with salt and pepper as needed.

If sauce is too thick, add a 1/4 to 1/2 cup of water.

Add cooked pasta to the sauce and toss to coat.

Garnish with Parmesan cheese.

For the optional black pasta:

Place flour on a clean work surface and make a nest in the middle.

Add eggs, olive oil, salt and activated charcoal to the center, and use fork to gently break up the eggs – keeping the flour walls intact.

Use your hands to gently bring the flour to the center and work into a ball.

Knead the dough for 8 to 10 minutes until it springs back when you press it. Wrap in plastic and let it rest for 30 minutes at room temperature.

Slice the dough into 4 pieces and run it through a pasta machine: 3 times on level 1, 3 times on level 2, 3 times on level 3, and one time each on levels 4, 5, and 6.

Lay the sheet on a floured surface and sprinkle with more flour.

Repeat with remaining dough.

Run the sheets of pasta through the pasta cutter attachment on the fettuccine cutter.

Repeat with remaining dough.

Cook in a pot of boiling, salted water for 1 to 2 minutes.