Pumpkin Pasta Alla Vodka

• servings: 6 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1/4 cup extra virgin olive oil

1 shallot, chopped

4 cloves garlic, chopped

1 tablespoon chopped fresh sage

1 teaspoon dried oregano

2 tablespoons Calabrian chili paste

chili flakes

3 tablespoons tomato paste

3/4 cup canned pumpkin pureè

1/4 cup vodka

salt and black pepper

1 cup heavy cream

1 pound short cut pasta

4 tablespoons salted butter

1 cup grated Parmesan cheese

8 fresh sage leaves

Directions

1. In a skillet with sides set over medium heat, cook the olive oil, shallot, garlic, sage, and oregano until the shallots soften, about 5 minutes. Reduce the heat to low, add the chili paste, tomato paste, pumpkin, and chili flakes (use these to your taste), cook for 4-5 minutes, until thickened. Stir in the vodka and cook another 2 minutes. Stir in the cream—season with salt and pepper. Keep warm over low heat.2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.3. To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and 3 tablespoons butter, tossing until the butter has melted. Add the parmesan. If needed, thin the sauce with additional pasta cooking water.4. In a small skillet, cook 1 tablespoon of butter with the sage until the sage is crispy. 5. Divide the pasta among plates and top with sage and cheese. Enjoy!

Nutrition

• Calories: 686 kcal