Instructions

Place a pot of heavily salted water to boil and cook pasta according to package instructions. Reserve about one cup of the pasta cooking water for later. Meanwhile, prepare vegetables - cut them in uniform pieces, no larger than the pasta noodles. Slice the sausage. Heat the olive oil in a large skillet over medium-high heat and cook each vegetable separately, stirring infrequently to achieve some charred edges. Once cooked, remove each vegetable from the skillet, place in a bowl off to the side, and proceed with the next one. Season with salt and pepper as you go. Cook the sausage next, until the edges are browned. Reduce the heat to medium-low, add the minced garlic and shallot to the sausage and cook until shallot begins to turn translucent. Remove all from the skillet and wipe clean to make the sauce. Alternatively, use the pot you used to cook the pasta. Melt the butter over medium low heat. Add the pumpkin puree and stir to heat through. Slowly add the heavy cream and stir vigorously to incorporate. Add the parmesan cheese and smoked paprika. Return the pasta, vegetables and sausage to the pot and fold into the sauce. Add some of the reserved pasta water to thin out the sauce if needed - while continuing to cook over low heat. Season with salt and pepper and top with fresh basil.