Creamy Pumpkin Alla Vodka Pasta with crispy sage and lots of freshly grated parmesan! This pasta recipe is the perfect addition to your cozy Fall night in.
How to Make Pumpkin Alla Vodka?
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!
Can the Pumpkin Alla Vodka Sauce be Made in Advance?
Yes, the pumpkin alla vodka sauce can be made up to 4 days in advance.
How to Store Leftover Pumpkin Alla Vodka Sauce?
Store made in advance or leftover pumpkin alla vodka sauce in a glass jar sealed tightly with the lid in the fridge up to 4 days. When ready to serve, reheat the pasta sauce over medium heat until bubbly. Stir in 1/4-1/2 cup pasta water (only cook the pasta when ready to serve) to help moisten the pasta sauce.
How to Store Leftover Pasta with Sauce?
Store leftover pasta with sauce in an airtight container with lid in the fridge up to 4 days. This pasta makes amazing leftovers! Reheat in the microwave or on the stovetop (add whole milk or heavy cream to moisten the sauce) until warm.
TIPS (if making for a dinner party):
Make this dish VERY LAST. Basically, have the tables cape set up and all appetizers plated. Once you stir your pasta in the toss, I recommend serving immediately. This way you have a super creamy, warm pasta dish that everyone is going to LOVE!
You can make the sauce itself up to 4 days in advance (without adding the pasta water). When ready to serve, cook the pasta and reserve 1 cup pasta water to add to the sauce to loosen up a bit before tossing in the pasta!
Substitutes for pumpkin:
butternut squash puree
sweet potato puree
homemade squash puree
roasted acorn squash puree
Substitutes for vodka:
chicken or vegetable broth
white rum
Or just leave it out! ;)
Cook with me! ⬇️
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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!
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Anne
October 13, 2023
This was SO excellent. Such a fun and easy fall recipe. It is a keeper for sure. Thank you for sharing!!
Marisa
October 14, 2023
Would there be a way to make this dairy free?
Marisa
October 14, 2023
Would there be a way to make this dairy free?
- From Author:
Coconut cream and coconut milks are awesome dairy-free substitutes for milks in pasta recipes, since they don't separate when cooking and will keep it creamy!
Anne
October 13, 2023
This was SO excellent. Such a fun and easy fall recipe. It is a keeper for sure. Thank you for sharing!!
- From Author:
Oh my goodness! YAY! So happy y'all enjoyed it!
Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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