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Creamy Pumpkin Vodka Sauce & Penne

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  • May 21, 2021
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One of our favorite Italian-American pasta sauces, vodka sauce, just got a super-tasty touch of fall flair with the addition of pumpkin and sage! Pumpkin fanatics: This spin really hits the spot. A nice pour of vodka emphasizes the sweet pumpkin and tomato flavors in this richly flavored cream sauce. But don’t worry, most of the alcohol cooks off (and it doesn’t really taste like vodka!), so it’s a family-friendly dish you can serve up all season long—or year round!

If the classic penne alla vodka is on your weeknight rotation, it may be time to switch it up. What better way to do that than with fall flavors? Pumpkin gives a sweet, complex note to this irresistible sauce we didn’t know we needed until we tried it. Fall flavors like sage and nutmeg give a warming feel, while red pepper flakes give a spicy kick, making this the perfect fall dinner. You can use penne or rigatoni in this dish—both noodles will pair perfectly with this creamy sauce.

Ingredients

  • Kosher salt
  • 3/4 lb.penne rigate or rigatoni
  • 1 Tbsp.extra-virgin olive oil, plus more for drizzling
  • 1/4 c.packed fresh sage leaves
  • 2 Tbsp.unsalted butter
  • 1small yellow onion, finely chopped
  • 4cloves garlic, finely chopped
  • 1/4 tsp.(or more) crushed red pepper flakes
  • 1/4 c.tomato paste
  • 1/2 c.vodka
  • 1 c.pure pumpkin puree
  • 1/2 c.finely grated Parmesan, plus more for serving
  • 1/2 c.water
  • 1/4 c.heavy cream
  • Small pinch of ground fresh nutmeg

Directions

    1. Step 1Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente according to package instructions. Reserve 1 cup pasta water before draining.
    2. Step 2Meanwhile, in a large straight-sided skillet over medium heat, heat oil. Add sage and cook, stirring frequently, until crisp, about 1 minute. Using tongs, transfer sage to a paper-towel lined plate, leaving any excess oil in skillet.
    3. Step 3In same skillet over medium heat, melt butter. Cook onion, garlic, and red pepper flakes, stirring occasionally, until vegetables are softened but not golden, 6 to 8 minutes. Add tomato paste and cook, stirring constantly, until slightly darkened in color and toasted, about 2 minutes.
    4. Step 4Pour in vodka and bring to a boil. Cook, stirring occasionally, until vodka is reduced by about three-quarters, about 2 minutes. Stir in pumpkin puree, Parmesan, water, cream, nutmeg, and 3/4 teaspoon salt until cheese is melted and mixture is smooth and combined.
    5. Step 5When pasta is ready, return skillet to medium-high heat. Add 1/2 cup pasta water, stir to combine, and bring to a boil. Add pasta and stir until pasta is well coated with sauce, adding more pasta water 1 tablespoon at a time if necessary to thin sauce; season with salt and red pepper flakes.
    6. Step 6Spoon pasta onto plates. Top with crispy sage, more Parmesan, and a drizzle of oil.

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