Tomatoes may be the go-to ingredient when it comes to Penne alla Vodka, but we’re in a fall frame of mind and that means pumpkin. The gourd adds a somewhat sweet flavor to the pasta, which is covered in a deliciously thick, nutty sauce. We may even make it like this in summer.
Ingredients:
- 1 pound pasta of choice
- 1 cup pure pumpkin puree
- 3 ounces tomato paste
- 2 ounces vodka
- 1 cup heavy whipping cream
- 1 shallot, minced
- 2 garlic cloves, minced
- 2 ounces Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ teaspoon red pepper flakes
- 1 pinch freshly grated nutmeg
- Kosher salt
Instructions:
- Add olive oil to a large saucepan set over medium-low heat. Once warm, add the minced onion, garlic, and a pinch of kosher salt. Cook for about 5 minutes, until softened.
- Pour in the tomato paste, along with the red pepper flakes, and cook until the tomato paste turns a really dark red color. Add the vodka and let it sizzle, allowing the vodka to cook off a bit.
- Pour in the pumpkin puree and mix until smooth. Then, pour in the heavy cream and mix again. Turn off the sauce.
- Bring a pot of salted water to a boil and add in the pasta, cooking until about 1 minute shy of al dente. Reserve about 1 cup of pasta water. Drain the pasta.
- Turn the heat up on the sauce to medium. Pour in ½ cup of the pasta water, along with the freshly grated nutmeg and grated Parmesan. Pour in the pasta and then add in the cold butter. Mix vigorously for 1 minute, until thick and luscious. Garnish with more Parmesan and sage.
