Pumpkin Pasta alla Vodka
It’s that time of the year when we get to enjoy pumpkin…pumpkin pie, pumpkin granola, pumpkin pasta alla vodka…
Say what??!! Pumpkin Pasta alla Vodka? That sounds amazing! Well, it is. It doesn’t take long to make this delicious, slightly spicy pasta dish. The vodka sauce is flavored with pumpkin purée, tomato paste and Calabrian chili paste. Served over a short pasta (or try these pumpkin shaped pasta from Trader Joe’s), this is a perfect fall pasta dish!
Begin by sautéing shallots, garlic, sage and oregano in olive oil until softened. Add chili paste, tomato paste, pumpkin purée and chili flakes. Use the quantities of chili paste and chili flakes you prefer based on your tastebuds. I like it mild, so I use about half of the chili paste and just a pinch of the flakes. Cook for about 5 minutes and then add the vodka.
Stir in the cream, season with salt and pepper and keep warm.
Bring a large pot of water to a boil and add the pasta. Cook it until al dente, reserve 1 & 1/2 cups of pasta water and drain the rest.
Add the pasta, 1/2 cup of pasta water and butter to the vodka sauce and stir until the butter has melted. Add parmesan cheese.
If you want a thinner sauce, add more of the pasta water. Happy Autumn!
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Pumpkin Pasta alla Vodka
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 1/4 cup extra virgin olive oil
- 1 shallot, chopped
- 4 cloves garlic, chopped
- 1 tbsp chopped fresh sage
- 1 tsp dried oregano
- 2 tbsp Calabrian chili paste
- chili flakes
- 3 tbsp tomato paste
- 3/4 cup canned pumpkin purée
- 1/4 cup vodka
- salt and black pepper
- 1 cup heavy cream
- 1 pound short cut pasta
- 4 tbsp unsalted butter
- 1 cup grated Parmesan cheese
- 8 fresh sage leaves
Instructions
In a deep skillet set over medium heat, cook the olive oil, shallot, garlic, sage, and oregano until the shallots soften, about 5 minutes. Reduce the heat to low, add the chili paste, tomato paste, pumpkin, and chili flakes (use these to your taste), cook for 4-5 minutes, until thickened. Stir in the vodka and cook another 2 minutes. Stir in the cream and season with salt and pepper. Keep warm over low heat.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 & 1/2 cups of the pasta cooking water. Drain.
To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and 3 tablespoons butter, tossing until the butter has melted. Add the parmesan. If needed, thin the sauce with additional pasta cooking water.
In a small skillet, cook 1 tablespoon of butter with the sage until the sage is crispy.
Divide the pasta among plates and top with sage and cheese. Enjoy!
Recipe by Half Baked Harvest
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