Boil the pasta

• Bring a large pot of salted water to a boil.
• Cook the rigatoni until al dente, then reserve some pasta water before draining.

Fry the sausages

• Break the apple sausages into pieces and fry them in a pan until golden and cooked through.

Soften the shallot

• Add the butter and chopped shallot to the pan and sauté until soft and fragrant.

Build the sauce

• Stir in the pumpkin puree and cook for a couple of minutes.
• Pour in the vodka and let it cook off, stirring.

Finish with pasta and seasonings

• Add the crispy chilli oil, grated parmesan and a splash of pasta water.
• Toss in the drained rigatoni and fresh basil.
• Stir until the sauce is glossy, thick and coating the pasta.

Serve

• Plate the pasta and finish with extra parmesan and basil.