Pumpkin Vodka Pasta

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Meet one of our seasonal favorites: pumpkin vodka pasta. She’s everything spicy, cozy, and creamy – basically everything that is right about a classic creamy tomato vodka pasta, but with a fall-inspired twist. It’s the perfect in-between dish that is between your favorite Italian-inspired comfort food and fall cooking. 

Pumpkin puree blends into the tomato-based sauce, adding a subtle sweetness and velvety richness. A dash of nutmeg brings some extra warmth and spice to the dish. Once the pasta sauce is creamy, smooth, and bubbling, al dente rigatoni pasta is folded into the sauce. We love this pasta pairing with the creamy pumpkin vodka pasta because it gets in all the nooks and crannies of the pasta so that you are scooping up the delicious flavors in each bite.

The beauty of this pumpkin vodka pasta is that it doesn’t stray too far from the classic. You get all that tangy tomato flavor and creamy, rich sauce that clings to every noodle. But the pumpkin adds another layer of flavor that makes the dish feel cozier and more seasonal. Whether you’re looking for an easy fall dinner or a new way to use a can of pumpkin in your pantry, take this as your excuse to make this pumpkin vodka pasta this week!

Why You’ll Love This Vodka Pasta

• Creamy, spicy tomato sauce. Our vodka pasta sauce starts with a base of sautéed shallots, tomato paste, and red curry paste to give the sauce tang and spice in every bite. Heavy cream is stirred into the sauce later to give the sauce a creamy flavor and texture.
• Pumpkin adds the perfect amount of autumn warmth. We can’t get enough of pumpkin during the fall months, and pumpkin puree adds a surprisingly delicious depth of flavor that blends seamlessly into this sauce without overpowering the traditional vodka pasta taste.
• Satisfy your vodka pasta craving. Sometimes the craving hits for a comforting, warm bowl of pasta. This seasonal take on vodka pasta is deliciously cozy and easy to make when a craving hits.

How to Make This Vodka Pasta, Step by Step

Step 1. Boil and salt water and cook noodles.

Start by filling a large pot with water for cooking the pasta. Generously salt the water and let it come to a boil.

We used rigatoni for this pasta because the pasta sauce gets in all the crevices of the noodle and scoops up the sauce in each bite. 

Cook the pasta according to the package instructions. Once the pasta is done, scoop out the pasta or strain the water from the pot. Make sure to reserve 1 cup of pasta water before discarding the rest. You will add some of the salty pasta water to thin out the vodka sauce.

Step 2. Make pumpkin vodka pasta sauce while the noodles cook.

To save some time, you can start making the vodka pasta as the pasta water is boiling and the noodles are cooking.

Start by heating some olive oil in a Dutch oven or large skillet over medium-low heat. Add minced garlic and shallots to the skillet and sauté them until they are soft. If you see the garlic starting to brown and burn, immediately lower the heat to prevent any additional burning. The garlic and shallots are very delicate, so it’s better to go low and slow to extract the flavor.

Once the garlic and shallots are soft, stir in pumpkin puree tomato paste, curry paste, and nutmeg. This gives a tangy, spicy warmth to the base of the sauce. Let the paste simmer for a couple of minutes in the pan. 

Add some vodka to the pan and scrape away any bits that have stuck to the bottom of the pan. Lastly, stir in heavy cream for a creamy finish. 

Step 3. Stir in pasta water to thin the sauce and toss pasta in sauce.

If the sauce is looking a little thick, stir in some of the reserved pasta water to thin it out. 

Pour the warm rigatoni straight into the bubbling vodka pasta sauce and stir the pasta in the sauce until it’s evenly coated.

Step 4. Serve with dollops of melty burrata cheese and fresh basil.

Serve the warm pasta immediately. Top each bowl with several dollops of melty burrata cheese, a sprinkle of red pepper flakes, and a couple of fresh basil leaves.

Tips for Making Pumpkin Vodka Pasta 

• Let the tomato paste cook down for several minutes. After you add the tomato paste, red curry paste, and nutmeg to the shallots and garlic, let everything cook for a couple of minutes. This will give the sauce a deeper, richer flavor. 
• Don’t rush the vodka. Stir the vodka into the tomato sauce and let it simmer for a few minutes. This allows the alcohol to cook off while helping the vodka blend into the tomato sauce. 
• Reserve some pasta water. Before draining the rigatoni, scoop out a bout a cup of the starchy cooking water. Add it to the sauce at the end to loosen everything up. The salty pasta water will also help the sauce cling to the noodles. 

How to Store Leftover Pumpkin Vodka Pasta

Store leftovers in an airtight container in the refrigerator for up to 3 days. 

Reheat gently on the stovetop or in the microwave. The sauce will thicken up as it chills, but you can add a splash of water, broth, or cream to loosen the sauce a bit.

More fall dinner recipes to try:

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