Garlic Sage Breadcrumbs:

1. Heat the olive oil in a pan over medium low heat. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant.

2. Add the panko breadcrumbs and salt. Toast until golden brown.

3. Stir in the chopped sage and toast for another 1 to 2 minutes.

Brown Butter Pumpkin Parm Mafaldine:

1. Bring a large pot of water to a boil.

2. Meanwhile, add the soppressata to a large pan over medium heat and cook until lightly crisped. Remove from the pan and set aside.

3. Meanwhile, melt the butter in a large pan until it begins to bubble and turn caramel brown in color, stirring frequently.

4. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant. Stir in the pumpkin purée and salt.

5. Reduce the heat, stir in the heavy cream and Parmigiano, and simmer until creamy.

6. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

7. Strain the pasta and add it to the pan along with the pumpkin sauce and 1/4 cup pasta water. Toss on medium high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.

8. Plate and top with breadcrumbs, crispy soppressata and more Parmigiano.