Pumpkin Pasta Alla Vodka

The sauce is creamy, with warming notes of pumpkin and sage mixed with nuttiness from the parmesan...it's my favorite combo!

Original recipe source

Cook time: 20 minutes

Servings: 6

Ingredients

• 0.25 cup extra virgin olive oil
• 1 shallot chopped
• 4 cloves garlic chopped
• 1 tablespoon fresh sage chopped
• 1 teaspoon dried oregano
• 2 tablespoons Calabrian chili paste
• 3 tablespoons tomato paste
• 0.75 cup canned pumpkin purée
• 0 chili flakes to taste
• 0.25 cup vodka
• 1 cup heavy cream
• 0 salt
• 0 black pepper
• 1 pound short cut pasta such as penne or rigatoni
• 0 salt
• 3 tablespoons salted butter
• 1 cup grated Parmesan cheese
• 1 tablespoon salted butter
• 8 fresh sage leaves whole
• 0 grated Parmesan cheese for garnish

Instructions

1. In a skillet with sides set over medium heat, cook the olive oil, shallot, garlic, sage, and oregano until the shallots soften, about 5 minutes.
2. Reduce the heat to low, add the chili paste, tomato paste, pumpkin, and chili flakes, cook for 4-5 minutes, until thickened. Stir in the vodka and cook another 2 minutes.
3. Stir in the cream—season with salt and pepper. Keep warm over low heat.
4. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.
5. To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and 3 tablespoons butter, tossing until the butter has melted. Add the parmesan. If needed, thin the sauce with additional pasta cooking water.
6. In a small skillet, cook 1 tablespoon of butter with the sage until the sage is crispy.
7. Divide the pasta among plates and top with sage and cheese. Enjoy!