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Creamy Pumpkin Vodka Sauce
My vodka sauce goes viral almost every single time I post it, so of course I had to make a fall version. This creamy pumpkin vodka pasta has crispy pancetta, fresh sage, and plenty of Parmesan, with canned pumpkin stirred right into the sauce.
If you’ve only used pumpkin for baking, try it this way. It adds a little sweetness that goes so well with the salty pancetta, and the sage makes the whole kitchen smell like fall.
This is the kind of dinner I want on a chilly night with some bread to scoop up the extra sauce. It feels a little special, but it’s still simple enough to get on the table in about 30 minutes.
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Equipment
- Large pot for cooking pasta
- Large, deep skillet for the sauce
Ingredients
- 1 pound pasta such as rigatoni or penne
- 1 cup reserved pasta water as needed
- 5 ounces pancetta or bacon diced
- 1 tablespoon olive oil
- 6 fresh sage leaves
- 1 small shallot finely diced
- 4 garlic cloves minced
- ¼ cup vodka
- 2 tablespoons tomato paste
- 1 15-ounce can pumpkin purée
- 3 cups heavy cream
- 1 teaspoon salt plus more for the pasta water and to taste
- 1 teaspoon red pepper flakes optional
- ¼ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese plus more for serving
- 1 tablespoon butter
Instructions
- Cook the pancetta. Heat a large, deep skillet over medium heat. Add the pancetta and cook for 5–6 minutes, stirring occasionally, until lightly crispy.
- Add the aromatics. Add the olive oil, sage, and shallot to the skillet. Cook for 2 minutes, then add the garlic and cook for 30 seconds, until fragrant.
- Add the vodka. Carefully pour in the vodka. Return to a simmer and cook for 1–2 minutes, until mostly evaporated. Remove the sage leaves and set aside.
- Build the sauce. Stir in the tomato paste and cook for 2–3 minutes. Add the pumpkin purée and cook, stirring, for 1 minute.
- Simmer. Stir in the heavy cream, salt, red pepper flakes, if using, and black pepper. Reduce the heat to low and gently simmer for 10 minutes, stirring occasionally.
- Cook the pasta. While the sauce simmers, cook the pasta for 1 minute less than the package directions. Reserve 1 cup of pasta water before draining.
- Combine and finish. Add the pasta, Parmesan, and butter to the sauce. Toss over low heat, adding reserved pasta water ¼ cup at a time as needed to loosen the sauce. Cook for 1–2 minutes, until the pasta is al dente and coated in sauce. Taste and adjust the salt.
- Serve. Top with the reserved sage leaves and extra Parmesan. Enjoy!
Notes
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. This is the perfect fall dinner!
Tips for Making This Recipe
- Give the tomato paste a few minutes. Cook it until it deepens in color before adding the pumpkin. This helps build a richer sauce.
- Bacon works, too. Swap it in for the pancetta using the same amount. It adds a smoky flavor that goes really well with the pumpkin.
- Don’t add all the pasta water at once. Start with ¼ cup and toss, adding more only as needed. You want the sauce to coat the pasta without getting watery.
Frequently Asked Questions
Can I make this without vodka?
Does this pasta taste sweet?
Can I make it vegetarian?
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This pasta is the moment in FALL worth the wait! It’s subtly pumpkin-y and delicious!