Butternut Squash Vodka Pasta

• active time: 30 minutes
• total time: 1 hour

Ingredients

1/2 box pasta (around 1/2 lb, enough for two large portions or three side dishes)

2 tbsp butter

3 tbsp tomato paste

1 tsp garlic powder or 2 minced garlic cloves

1 oz (2 tbsp plain vodka)

1 cup heavy whipping cream (has to be heavy, light or regular cream won't work as well.)

1/4 cup reserved pasta water

Directions

This Butternut Squash Pasta is a riff on @foodsofjane's popular vodka sauce recipe! Simply add in 3/4 cup roasted and puréed butternut squash and 1 tablespoon tomato paste in the second step. Also add in crispy sage, and a pinch of nutmeg for that perfect for fall flavor!

Bring a large pot of heavily salted water to a boil and cook the pasta according to package instructions.

In a large skillet on medium heat, melt the butter and add the tomato paste and garlic. Cook until the paste is brick red in color.

Add the vodka and whisk. (The boozy taste and flavor of the vodka will evaporate here.)

After about 3-5 minutes of evaporating and cooking, add half of the cream and whisk. Turn the heat to simmer while you bring it to a bubble.

Add the rest of the cream and whisk again. Bring to a low bubble on the lowest heat setting and let simmer until the pasta is done cooking. (You can add more cream if you want it saucier - I usually start off with a cup and see how it looks.)

The sauce can get super thick while simmering so I like to add in around 1/4 cup of the salty/starchy pasta water to loosen things up and create an extra silky texture.

Add the pasta to the sauce, combine and serve hot.