Using a large, deep skillet to heat 2 tbsp olive oil over medium-low heat. Add the shallot, garlic, and sage leaves. Cook the sage leaves for 1-2 minutes on each side until crisp and set aside, while lightly sauteeing the garlic and shallot for 3-4 minutes.

Add the tomato paste to the pan and stir to cook down for 2-3 minutes. Pour the vodka in the pan, scraping the bottom on the pan to deglaze and allowing the vodka to cook down for a few minutes.

Add the pumpkin, coconut milk, salt, pepper, and sage to the pan and stir to combine. Bring to a low boil and reduce to a low simmer. Cover and simmer for 10-15 minutes.

While the sauce cooks, bring a large pot of salted water to a boil and cook the pasta until al dente, setting 1 cup of pasta water aside. Strain the pasta.

Add the pasta to the sauce, and add about 1/4 cup of pasta water at a time, stirring to coat until the sauce is your desired texture. Add the ghee and stir to coat.

Serve the pasta topped with the crispy sage.