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Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.
Add the panko breadcrumbs and salt; toast until golden brown.
Stir in the thyme and aleppo pepper, toast 1-2 more minutes.
Bring a large pot of water to a boil. Cook the pasta until al dente. Reserve 1 cup of pasta water.
Meanwhile, heat the olive oil and sauté the shallot over medium-low heat until soft and translucent, about 2-3 minutes.
Add the minced garlic and sauté for a further 1-2 minutes until fragrant.
Stir in pumpkin purée, tomato paste, and salt. Let it simmer on medium heat for 2–3 minutes, until the mixture deepens in color.
Deglaze with ¼ cup vodka, stirring until fully evaporated, about 1–2 minutes.
Remove from heat and stir in heavy cream and Parmigiano. Season with more salt to taste.
Strain the pasta and add to the pan with the sauce and ¼ cup pasta water. Toss on high heat until fully coated, adding more pasta water as needed.
Plate and top with stracchino and garlic thyme breadcrumbs.