Creamy Pumpkin Alla Vodka Pasta
Creamy pumpkin alla vodka pasta sauce with crispy sage and lots of freshly grated parmesan!
Ingredients
Servings: 8
- 3 tbsp. Unsalted Butter
- 6 Fresh Sage Leaves
- 2 large Shallots, finely chopped
- 2 Garlic Cloves, minced or grated
- 2 tbsp. Tomato Paste
- 1 tsp. Red Pepper Flakes
- 1/2 tsp. EACH: Salt & Black Pepper
- 1/4 tsp. Ground Nutmeg
- 1 cup Pumpkin Puree
- 1/4 cup Vodka (see substitutes in blog)
- 1/3 cup Heavy Cream
- 1/3 cup Grated Parmesan
- 2 tbsp. Whole Milk
- 1 cup Reserved Pasta Water
- 1 lb. Pasta, cooked until al dente
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Remove 1 cup pasta water before draining. Toss the pasta with olive oil or butter to keep from sticking.
- In a large pot over medium high heat, add the butter. Once melted, add the sage leaves to fry until crispy, about 1-2 minutes. Remove the sage leaves.
- Add the finely chopped shallots and garlic to the melted butter. Sauce 1-2 minutes, until fragrant and tender.
- Add the tomato paste and stir until broken down, about 1 minute.
- Add the pumpkin puree, red pepper flakes, salt, black pepper, and ground nutmeg. Stir until well combined.
- Stir in the vodka.
- Stir in the heavy cream, grated parmesan, and whole milk until smooth.
- Add 1/4 cup pasta water and stir well.
- Add the cooked pasta and toss until well coated in the sauce. Add pasta water as needed to help thin out the sauce and coat the pasta. I recommend tossing in the sauce for a solid 1-2 minutes to help the pasta absorb the sauce.
- Serve immediately with grated parmesan and the crispy sage leaves. Enjoy!