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Easy pumpkin vodka sauce rigatoni pasta dinner

Pumpkin Vodka Sauce Rigatoni Pasta


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  • Total Time: 33 minutes
  • Yield: 4 people 1x

Description

A fall take on the traditional pasta dish, sure to impress on a date night or weekend dinner with friends.


Ingredients

Units Scale
  • 1 cup canned pumpkin puree
  • 3 Tbsp olive oil (extra virgin)
  • 1 yellow onion
  • 6 cloves garlic
  • 2 tsp red curry paste
  • 1 can tomato paste
  • 1/4 tsp nutmeg
  • 1/3 cup vodka
  • 1/2 cup coconut cream ((opt with heavy cream or coconut milk))
  • 1 lb rigatoni pasta
  • freshly grated parmesan reggiano


Instructions

  1. Fill a pot with water and heat on stove top over high heat. Generously add salt to the water and allow it to come to a boil.
  2. While you are waiting for the water to come to a boil, start prepping the sauce ingredients. 
  3. Mince garlic, chop your onion. In a dutch oven or deep skillet, toss olive oil, garlic and onions and cook over medium-high heat until the onions are soft. Be careful not to burn the garlic. 
  4. Add in the tomato paste, curry paste, pumpkin and nutmeg. Stir to coat the onions and let it cook for a couple minutes. 
  5. Add vodka into pan, stirring in and cooking for a couple minutes. Lastly, stir in pumpkin puree and coconut milk. Add in sage and cook for a couple minutes. 
  6. 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. 
  7. Add the salty pasta water to the sauce and stir into the pasta. 
  8. Add pasta to sauce in dutch oven and stir to coat. Plate and season with pepper and garnish with parmesan and basil leaves. 
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: dinner
  • Cuisine: Italian