Description
This creamy pumpkin vodka pasta features a spicy tomato-based vodka sauce blended with pumpkin purée, nutmeg, garlic, and cream. A cozy fall pasta recipe that puts a seasonal twist on classic penne alla vodka and satisfies your pasta cravings.
Ingredients
Units
Scale
- 1 cup pumpkin puree
- 3 Tbsp olive oil
- 2 shallots, minced
- 3 cloves garlic
- 2 tsp red curry paste
- 1 can tomato paste
- 1/4 tsp nutmeg
- 1/3–1/2 cup vodka
- 1/2 cup heavy cream
- 1 lb rigatoni pasta
- 1 cup pasta water
- 8 oz of burrata cheese (for topping)
- Fresh basil (for topping)
Instructions
- Fill a pot with water and heat it on the stovetop over high heat. Generously add salt to the water and allow it to come to a boil.
- While you are waiting for the water to come to a boil, start prepping the sauce ingredients.
- Mince garlic and shallot. In a Dutch oven or deep skillet, toss olive oil, garlic, and shallots and cook over medium-low heat until just soft. Be careful not to burn the garlic.
- Add in the pumpkin puree, tomato paste, curry paste, and nutmeg. Stir to coat the shallots and let it cook for a couple of minutes.
- Add vodka to the pan, stirring in and cooking for a couple of minutes. Lastly, stir in heavy cream and let it simmer on low.
- Cook pasta according to the package instructions until al dente (firm to the bite). Save a bout a cup of the pasta cooking water before you drain the pasta.
- Add the salty pasta water to the sauce and stir into the pasta.
- Toss pasta in the sauce and stir to coat. Plate and top with burrata, chili flakes, a drizzle of olive oil, and fresh basil leaves.
- Prep Time: 20 minutes
- Cook Time: 20 minutes