This pumpkin pasta alla vodka brings a cozy, seasonal twist to the classic vodka sauce, blending rich pumpkin puree with a creamy vodka sauce and crispy fried sage for a delicious, comforting dish. With only a handful of ingredients, this recipe comes together in less than 25 minutes and is the perfect fall pasta dish.
For more pumpkin and squash goodness, try my pumpkin mac and cheese or this creamy butternut squash pasta. I also have a gnocchi alla vodka recipe you might like!
Ingredient Notes
Please scroll to the bottom of the page to find the exact ingredients and instructions for this recipe! I’ve included a few notes on some key ingredients in this creamy pumpkin pasta dish below:
– Pumpkin Puree: Adds a subtle, earthy flavor. If you prefer, substitute with butternut squash puree or sweet potato puree. Butternut squash is also great if pumpkin isn’t readily available where you are.
– Vodka: Adds depth but can be omitted or replaced with a splash of white wine.
– Fresh Sage: Fried sage is aromatic and crisp, and pairs so perfectly with pumpkin or butternut squash. Substitute with a pinch of dried sage if fresh isn’t available, or basil for a more summery flavor.
– Rigatoni or Paccheri: Holds sauce well, but feel free to use penne, fettuccine, or fusilli. I love using this giant paccheri pasta for mine!
Variations & Substitutions
– Make It Vegan: Use olive oil instead of butter and coconut cream or cashew cream in place of heavy cream.
– Add Greens: Stir in some spinach or kale just before serving.
– No Vodka? Replace with vegetable broth or a dash of white vinegar. Or, just omit the vodka entirely.
How To Make Pumpkin Pasta Alla Vodka
1. Fry the Sage
Heat butter in a large pan, frying the fresh sage leaves until crispy. Then, set them aside. You could also do this at the end just before serving, but I like to get it out of the way at the start so I can use the same pan for the sauce!
2. Make the Sauce
In the same pan, sauté red onion until soft, then add garlic. Stir in the pumpkin puree, tomato paste, and seasonings, cooking for 1-2 minutes.
Then, deglaze the pan with the vodka. Pour in the vodka and cook for a few minutes, then add the double cream.
3. Combine with Pasta
Stir in cooked pasta and a few tablespoons of pasta water, allowing the sauce to coat the pasta.
Top the dish with your fried sage, some grated hard cheese like Pecorino or vegan Parmesan, red pepper flakes, and season to taste.
Top Tips \ Chef’s Notes
– Sauce Consistency: Add a splash more pasta water if your sauce becomes too thick.
– Adjust Spice: Modify the red pepper flakes to your taste – or omit them entirely!
Storage
Store any leftover pumpkin vodka pasta in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a splash of water or cream to loosen the sauce as needed.
FAQs
Yes, replace the vodka with vegetable broth or a splash of white vinegar.
Rigatoni is ideal, but penne, fettuccine, or farfalle also hold the sauce well.
Yes, just ensure it’s plain pumpkin puree without added spices or sugar.
Pumpkin Pasta Alla Vodka
This Pumpkin Pasta Alla Vodka brings a cozy, seasonal twist to the classic vodka sauce, blending rich pumpkin puree with a creamy vodka sauce and crispy fried sage for a delicious, comforting dish.
Ingredients
- 1 tbsp | 14g butter
- 5 oz | 150g rigatoni pasta
- ½ cup | 120g pureed pumpkin
- 2 garlic cloves, minced
- 1 small red onion, finely diced
- 2 tbsp | 30g tomato paste
- ¼ cup | 60ml vodka
- ⅔ cup | 150ml heavy cream
- 5-8 fresh sage leaves
- 1 tsp | 1g dried oregano
- 1 tsp | 1g red pepper flakes
- ⅔ oz | 20g hard cheese, grated
- Salt and pepper, to taste
Instructions
- Heat the butter in a large pan and add the sage leaves, gently frying them for 2-3 minutes until crispy and fragrant. Remove the sage from the pan and set aside.
- Add the diced shallots to the pan. Saute for 6-7 minutes, stirring occasionally. Then, tip in the garlic and cook for another minute.
- Meanwhile, cook the pasta separately according to the package instructions.
- Add the tomato paste, pumpkin, oregano, and other seasonings, stirring them into the onion and garlic mixture. Cook for 1-2 minutes until the purees darken slightly in color.
- Then, add the vodka. Stir it into the sauce and cook for 4-5 minutes, then pour in the double cream and stir until everything combines into a smooth, silky sauce.
- Stir in the cooked, drained pasta with 2 tbsp of the starchy pasta water, simmering the sauce for a couple of minutes and adjusting any seasonings according to your preferences.
- Top the pasta with the fried sage,hard cheese, salt and pepper, and red pepper flakes.
Notes
- Sauce Consistency: Add a splash more pasta water if your sauce becomes too thick.
- Adjust Spice: Modify the red pepper flakes to your taste - or omit them entirely!
Storage
Store any leftover pumpkin vodka pasta in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a splash of water or cream to loosen the sauce as needed.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 675Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 110mgSodium: 291mgCarbohydrates: 55gFiber: 5gSugar: 8gProtein: 14g