Creamy Pumpkin Vodka Sauce & Penne
The vodka sauce you know and love just got a sweet fall twist in this creamy pumpkin vodka sauce and penne recipe.
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
- 1 small yellow onion, finely chopped
- 4 cloves 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
Bring 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
Meanwhile, 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
In 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
Pour 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
When 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
Spoon pasta onto plates. Top with crispy sage, more Parmesan, and a drizzle of oil.