Name: Pumpkin pasta alla vodka
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 small pumpkin (about 600g), cut into chunks -; 2 tbsp olive oil -; 12 sage leaves -; 1 small onion, finely chopped -; 2 garlic cloves, finely grated or crushed -; ¼ tsp chilli flakes -; 500g pasta (we used penne) -; 75g tomato purée -; 75ml vodka -; 100ml double cream -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin pasta alla vodka

1. 1 small pumpkin (about 600g), cut into chunks -

2. 2 tbsp olive oil -

3. 12 sage leaves -

4. 1 small onion, finely chopped -

5. 2 garlic cloves, finely grated or crushed -

6. ¼ tsp chilli flakes -

7. 500g pasta (we used penne) -

8. 75g tomato purée -

9. 75ml vodka -

10. 100ml double cream -

How to cook deliciously - Pumpkin pasta alla vodka

1. Stage

Cook the pumpkin for 15-20 mins in a steamer over boiling water, or cook in the microwave until tender. Set aside until cool enough to handle. Blitz in a food processor or using a hand blender until smooth. Heat the oil in a large frying pan and fry the sage for 30 seconds-1 min until crisp. Lift out of the oil using a slotted spoon and put on a plate lined with a sheet of kitchen paper to drain off the excess oil.

2. Stage

Fry the onion in the sage oil over a medium-low heat for 10-12 mins until softened but not golden. Stir in the garlic and chilli flakes, and cook for 1 min more. Set aside.

3. Stage

Cook the pasta following pack instructions, about 10-12 mins. Drain, reserving a mugful of the cooking water.

4. Stage

Meanwhile, put the onion mix back on the heat and stir in the tomato purée and vodka. Cook for a few minutes until the alcohol evaporates, then stir in the pumpkin purée and double cream and bring to a simmer. Remove from the heat and stir into the cooked pasta along with enough of the pasta water to form a thick sauce. Top with the sage.