Jump to recipe
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
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.
One of the best parts of this dish? It's ready in 30 minutes, making it a quick and easy weeknight dinner that will serve the entire family. Or you can make this just for yourself, and snack on leftovers (stored in an airtight container in the fridge) throughout the week. 😎
Looking for more savory pumpkin dishes? Check out our cheesy pumpkin lasagna, pumpkin soup, or pumpkin ravioli!
Made this? Let us know how it went in the comments below!
Advertisement - Continue Reading Below
Ingredients
Kosher salt
- 3/4 lb.
penne rigate or rigatoni
- 1 Tbsp.
extra-virgin olive oil, plus more for drizzling
- 1/4 cup
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 cup
tomato paste
- 1/2 cup
vodka
- 1 cup
pure pumpkin puree
- 1/2 cup
finely grated Parmesan, plus more for serving
- 1/2 cup
water
- 1/4 cup
heavy cream
Small pinch of ground fresh nutmeg
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6Spoon pasta onto plates. Top with crispy sage, more Parmesan, and a drizzle of oil.
Advertisement - Continue Reading Below
Slow-Cooker Tuscan Chicken Meatballs With Gnocchi
Crispy Feta Pockets
Cheesecake Egg Rolls
Chicken Pot Pie Noodle Bake
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below