In a large skillet, melt 4 tablespoons of salted butter over medium heat until it begins to bubble, about 2 minutes. Add 6 fresh sage leaves and a sprig of fresh thyme, cooking until the butter turns a nutty brown and the sage becomes crispy, around 4 minutes. Remove the sage leaves with a slotted spoon and set them aside to retain their crispiness.

Lower the heat slightly, and to the same skillet, add the chopped crispy sage, 2 minced garlic cloves, and ¼ teaspoon of chili flakes. Sauté for about 1 minute until fragrant. Then, stir in 1 cup of pumpkin purée and ½ cup of apple cider. Allow the mixture to simmer for 2-3 minutes until slightly thickened.

Pour in 4 cups of water and bring it to a rolling boil over high heat. Add 1 cup of anellini pasta along with a generous pinch of kosher salt and black pepper to taste. Cook the pasta according to package directions, typically about 12 minutes, or until al dente.

Once the pasta is cooked, reduce the heat and stir in ½ cup grated Parmesan cheese, ½ cup gouda cheese, and a pinch of freshly grated nutmeg. Stir until the cheeses melt into the creamy pumpkin sauce, about 2 minutes. Thin the sauce with a splash of milk or cream if required.

Plate your Pumpkin Spaghetti O’s immediately, ensuring a generous coating of the creamy sauce clings to the pasta. Garnish with the reserved crispy sage leaves.