In a semi deep, coverable frying pan, sauté onion and garlic in enough olive oil to coat for approximately 1 min. until garlic begins to toast and onions become translucent. Add two swigs of sherry wine and 2 tbsp Apple Cider vinegar. Add ground meat and brown for approximately 1 minute more. Turn heat to medium. Add pumpkin purée and ¼ cup of sherry wine. Stir until it loosens and it becomes- sauce like. Add curry powder, chili powder, cumin, paprika, parsley flakes, salt and ground black pepper. Add pats of butter and 3 more tbsp of vinegar. Stir until consistent and smooth and bring heat to high until bubbling. Add grated Parmesan cheese and then turn heat to medium-low and cover to simmer for 20 minutes. Salt and pepper to taste.
While sauce is simmering, prepare pasta until it is half-way done..approximately 5 minutes. Drain pasta and add to sauce until pasta is al dente- about 5 more minutes.