In a large pot add rigatoni pasta to boiling water and cook for 8 minutes. In a pan add pepperolio extra virgin olive oil and onion. 

Sauté for 3 minutes on medium heat.

Then add garlic, tomato paste, vodka and stir. Add pumpkin purée and heavy whipping cream and stir again. 

Once the sauce is smooth add salt, pepper, and the pasta. Remove from the heat and top with Parmesan cheese.