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. 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