Pumpkin Vodka Pasta with Spicy Breadcrumbs
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Pumpkin Vodka Pasta with Spicy Breadcrumbs
Description
This Pumpkin Vodka Pasta combines a smooth, autumnal sauce with short-cut pasta. The sauce builds from sautéed shallots and garlic cooked with tomato paste to deepen flavor, then pumpkin puree and vodka are added and cooked to meld the ingredients. Heavy cream and Parmesan cheese enrich and thicken the sauce, while a pinch of freshly grated nutmeg adds a subtle aromatic warmth.
After cooking the pasta separately, it’s tossed into the sauce to ensure even coating. The dish is topped with a mix of browned butter, fresh sage leaves, and seasoned panko breadcrumbs that have been crisped with crushed red pepper, lending a pleasing contrast between creamy and crunchy textures with a hint of spice.
This pasta is suitable as a comforting entrée during cooler months, showcasing seasonal pumpkin and the distinct flavor against rich cream and cheese, balancing creaminess with crispy, spicy topping notes.
Ingredients
- 1 pound pasta I like a short cut noodle here
- 1 to 1 ½ cups water reserved pasta water
- 2 tablespoons butter unsalted
- 1 onion diced, or shallot
- 4 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 4 tablespoons tomato paste
- ¾ cup pumpkin puree
- 3 tablespoons vodka I like Tito’s
- ⅔ cup heavy cream
- ⅓ cup Parmesan Cheese plus more for topping, finely grated
- ¼ teaspoon nutmeg freshly grated
crispy sage & spicy breadcrumbs
- 2 tablespoons butter unsalted
- 6-8 sage fresh leaves
- ½ cup panko breadcrumbs seasoned
- ½ teaspoon crushed red pepper
Instructions
- Bring a pot of salted water to a boil. Once boiling, cook the pasta according to the directions. Be sure to reserve 1 ½ to 2 cups of pasta water for the sauce.
- While the water is boiling, heat the butter in a saucepan over medium heat. Once melted, stir in the shallots and garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften. Add in the tomato paste and stir, cooking for 5 minutes. The color will darken - this is where the flavor is. Stir in the pumpkin puree. Cook for another 1 to 2 minutes until combined.
- Stream in the vodka and stir, scraping the brown bits and flavor from the bottom. Stir in ½ cup of the reserved pasta water. Stir in more pasta water if the mixture is super thick. Stir in the heavy cream and parmesan, stirring until the cheese melts. Add in the nutmeg.
- Taste and season the sauce with more salt and pepper if needed.
- Add the cooked pasta to the sauce and toss well. If needed, you can stream in more of the pasta water until it’s creamy and silky. Top with the crispy sage, spicy bread crumbs and a sprinkle of parmesan.
- Serve immediately.
crispy sage & spicy breadcrumbs
- Heat 1 tablespoon of butter in a saucepan over medium-low heat. Add the sage leaves and cook until they are crispy, about 1 minute. Remove and place them on a paper towel to dry.
- Add the remaining tablespoon of butter. Once it’s sizzling and even browning a bit, stir in the breadcrumbs and pepper flakes. Cook for 2 to 3 minutes, stirring often, until golden and toasty, Throw on top of the pasta!
User Reviews
Overall Rating
5
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