Pumpkin Alla Vodka Sauce
Whether you're a pumpkin fanatic or new to using it in savory dishes, this pumpkin alla vodka sauce is a fantastic way to celebrate the flavors of the season with your favorite pasta.
Equipment
- Large pot
- Large skillet or sauté pan
- Wooden Spoon or Silicone Spatula
- Fine-Mesh Strainer
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Ladle or large spoon
Ingredients
For the Pumpkin Alla Vodka Sauce
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 cup crushed tomatoes canned or fresh
- ½ cup heavy cream
- ¼ cup vodka
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes optional, for a little heat
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
For the Pasta
- 12 ounces paccheri pasta
- Salt for pasta water
Instructions
Step 1: Prepare the Pasta
- Fill a large pot with water and add a generous pinch of salt.
- Bring the water to a rolling boil over high heat.
- Add the paccheri pasta and cook according to the package instructions until al dente (usually around 12-14 minutes).
- Pro tip: Stir the pasta occasionally to prevent sticking, especially with larger shapes like paccheri.
- Once cooked, reserve about ½ cup of pasta water, then drain the pasta and set aside.
Step 2: Sauté the Aromatics
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for about 4-5 minutes, stirring frequently, until soft and translucent.
- Add the minced garlic and cook for another 30 seconds to 1 minute, just until fragrant—don’t let it brown or burn.
- Pro tip: Stir constantly once you add the garlic to prevent it from turning bitter.
Step 3: Build the Sauce Base
- Pour in the crushed tomatoes and stir well to combine with the onions and garlic.
- Let the mixture simmer gently for about 5 minutes, allowing the tomatoes to break down and the flavors to meld.
- Add the pumpkin puree and stir until fully incorporated with the tomato mixture.
- Season with smoked paprika, red pepper flakes (if using), salt, and pepper.
- Pro tip: Taste as you go—adjust the seasoning to your preference before adding the cream.
Step 4: Add the Vodka and Cream
- Carefully pour in the vodka and let the sauce simmer for about 3-4 minutes to cook off the alcohol and deepen the flavor.
- Reduce the heat to low, then stir in the heavy cream slowly, whisking continuously to create a smooth, creamy texture.
- Let the sauce cook gently for another 3-5 minutes until it thickens slightly.
- Pro tip: Whisk continuously while adding the cream to prevent lumps and keep the sauce silky smooth.
Step 5: Combine Pasta and Sauce
- Add the drained paccheri to the skillet with the sauce.
- Toss gently to coat the pasta evenly, adding reserved pasta water a little at a time if needed to loosen the sauce.
- Cook together for 1-2 minutes so the pasta absorbs some of the sauce flavor.
- Pro tip: Using the pasta water helps bind the sauce and pasta for that perfect cling.
Step 6: Serve and Garnish
- Divide the pasta among plates or bowls.
- Sprinkle with freshly chopped basil or parsley and grated Parmesan cheese if desired.
- Serve immediately and enjoy your cozy, flavorful pumpkin alla vodka pasta!
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~520 kcal
- Protein: 13g
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 65g
- Fiber: 6g
- Sugar: 6g
- Sodium: 400mg