Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
A great vodka sauce is a beautiful thing—creamy, rich, and just a little bold from that splash of vodka. This fall twist adds pure pumpkin purée, and mercy, does it make the creamiest, coziest weeknight pasta. It’s hot and ready in about 30 minutes, but tastes like you fussed over it much longer. Serve it with buttery slices of toasted sourdough and shower each bowl with crispy fried sage. Then curl up with a spooky movie and finish the night with a pumpkin snickerdoodle.
Can you make pumpkin penne alla vodka without alcohol?
Yes! Pumpkin penne alla vodka can be made alcohol-free. Instead of vodka, use ¾ cup chicken or vegetable broth to deglaze the pan after the tomato paste cooks down. Then, along with the pasta, stir in 1 teaspoon lemon juice or red wine vinegar for brightness.
What is the difference between pure pumpkin puree and pumpkin pie filling?
Pumpkin puree is 100 percent cooked, mashed pumpkin with no added sugar or spices, while pumpkin pie filling is pre-sweetened and flavored for desserts. For this recipe for pumpkin penne alla vodka, use pure pumpkin puree. It gives a rich, savory flavor that blends perfectly with the creamy vodka sauce, unlike pie filling which would make the dish too sweet.
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Ingredients
- 2 tsp. kosher salt, plus more for the pasta
- 1 lb. penne
- 1/4 cup olive oil
- 10 fresh sage leaves
- 3 garlic cloves, finely chopped
- 1/2 onion, finely chopped
- 1/4 cup tomato paste
- 1/2 tsp. black pepper
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 3/4 cup vodka
- 1 cup heavy cream
- 1 cup pure pumpkin puree
- 3/4 cup grated parmsan cheese, plus more for topping
- 1/4 tsp. freshly grated nutmeg
Directions
- Step 1Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain the pasta, reserving 1 cup of the cooking water.
- Step 2Heat the olive oil in another large pot or dutch oven over medium heat. Add the sage and fry until crisp, about 1 minute. Remove to a paper towel–lined plate.
- Step 3Add the garlic and onion to the pot and cook until the onion is soft and translucent, 3 to 4 minutes. Stir in the tomato paste, black pepper, red pepper flakes, and salt. Cook, stirring frequently, until the tomato paste thickens and darkens, about 2 minutes. Carefully stir in the vodka and simmer until reduced by half, 2 to 3 minutes.
- Step 4Reduce the heat to medium-low and whisk in the heavy cream, pumpkin puree, parmesan and nutmeg. Simmer until thickened, 2 to 3 minutes.
- Step 5Toss in the pasta and ¼ cup of the reserved cooking water, adding more cooking water a little at a time if necessary. Serve the pasta topped with the fried sage and more parmesan.
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