Creamy Pumpkin Vodka Sauce

5 from 1 vote

My creamy pumpkin vodka pasta combines crispy pancetta, fresh sage, and Parmesan in a rich pumpkin sauce. Tossed with your favorite pasta, it’s a cozy dinner perfect for fall.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Main Course, Pasta

Cuisine: American, Italian

Keyword: 30 Minute Dinner, 30 Minute Meal, Comfort Food, Dinner, Easy Recipes, Fall, Family Dinner, Homemade, Italian, Kid Friendly, Pasta, pumpkin, Quick Dinner, The Cooking Mawma, Weeknight Dinner

Servings:

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

My favorite deep pan - GreenPan™ Stanley Tucci™ Ceramic Nonstick Essential Stanley Pan

Nutrition