Begin cooking your penne pasta (or rigatoni!) in a pot of boiling water.
In a large skillet sautee the garlic, onion, and olive oil for 4-5 minutes.
Add in the tomato paste, pumpkin puree, salt, pepper, red pepper flakes, and vodka. Cook for 15 minutes.
Stir in the cashew cream to the pumpkin sauce and combine well.
The pasta should be done by now, so ladle in a cup of the pasta water and stir.
Stir the cooked pasta into the pumpkin cream sauce.
Serve garnished with sage!