Pumpkin Pasta Alla Vodka
The sauce is creamy, with warming notes of pumpkin and sage mixed with nuttiness from the parmesan...it’s my favorite combo!
Foto: Half Baked HarvestIngredients
- 1/4 cup extra virgin olive oil
- 1 shallot, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh sage
- 1 teaspoon dried oregano
- 2 tablespoons Calabrian chili paste
- chili flakes
- 3 tablespoons tomato paste
- 3/4 cup canned pumpkin pureè
- 1/4 cup vodka
- salt and black pepper
- 1 cup heavy cream
- 1 pound short cut pasta
- 4 tablespoons salted butter
- 1 cup grated Parmesan cheese
- 8 fresh sage leaves
Steps
1. In a skillet with sides 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—season with salt and pepper. Keep warm over low heat.2. 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.3. 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.4. In a small skillet, cook 1 tablespoon of butter with the sage until the sage is crispy. 5. Divide the pasta among plates and top with sage and cheese. Enjoy!
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