Creamy Pumpkin Vodka Pasta

Brown the Italian sausage in a large pan over medium heat until cooked through, breaking it apart with a spoon as it cooks. Remove from the pan and use a paper towel to remove most of the oil, leaving the brown bits at the bottom of the pan.

Prepare the pasta according to packaging, cooking it 2 minutes less than the box suggests. Reserve 1 cup of pasta water before straining.

Add olive oil and butter to the pan, then once the butter has melted, add shallot, minced garlic, salt and red pepper flakes. Stir until combined and cook for 2-3 minutes, stirring frequently.

Add tomato paste and pumpkin puree to the pan and mix until well combined with the shallot and garlic mixture. Cook for 3 minutes, stirring occasionally.

Pour in the vodka and stir to combine, then simmer for 3-4 minutes until most of the liquid has evaporated.

Turn the heat down to low and add heavy cream. Mix well, then add cooked pasta, parmesan cheese, and cooked Italian sausage. Mix until well combined and the cheese is melted.

In a small bowl, break up the burrata. Add the lemon zest, 3 tablespoons of heavy cream, and a pinch of salt. Mix until well combined and creamy.

To plate, top the pasta with the burrata mixture, fresh basil, and red pepper flakes.

Serve immediately and enjoy!