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5 from 1 vote

Pumpkin Pasta Alla Vodka

Pumpkin Pasta Alla Vodka - easy weeknight meal - creamy pumpkin cream sauce tossed with your favorite pasta and topped with crispy prosciutto and brown butter sage leaves. The ultimate fall pasta dish!
Prep Time5 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Italian
Keyword: pumpkin alla vodka, pumpkin sauce, pumpkin pasta sauce, savory pumpkin recipe, pumpkin pasta alla vodka, pumpkin vodka pasta, pumpkin penne alla vodka
Servings: 4
Calories:

Ingredients

  • 4 ounces prosciutto
  • 8 ounces pasta (variety of your choice) PLUS 1 - 1 1/2 cups pasta water
  • 3 tablespoons butter
  • 6-8 whole sage leaves
  • 1 tablespoon olive oil
  • 1 small onion diced
  • salt and black pepper
  • 1 large garlic clove peeled and minced
  • 3 tablespoons tomato paste
  • 1/4 teaspoon red chili flakes or more to taste
  • 1/4 cup vodka
  • 1 cup pure pumpkin puree
  • 1 cup heavy whipping cream
  • 1/2 cup parmesan cheese plus more for serving

Instructions

CRISPY PROSCIUTTO:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment and place prosciuto on without overlapping. Bake 10-12 minutes or until lightly crisp then remove from the oven and set aside.

PASTA:

  • Bring a large pot of salted water to a full boil. Add pasta of your choice and cook per package directions. Reserve 1 to 1 1/2 cups of pasta water then drain.

PUMPKIN PASTA SAUCE:

  • To a large skillet with deep sides or dutch oven add butter. Simmer on low until lightly browned (but not burned) then place whole sage leaves in.
  • Cook 3-4 minutes until crisp then remove from the skillet reserving the butter in the skillet.
  • To the same skillet add 1 tablespoon of olive oil and the onions. Season with salt and pepper. Cook 2-3 minutes over medium heat or until softened then add the garlic and cook 1-2 minutes.
  • Add tomato paste and cook 3-4 minutes letting the the color darken then stir in the red chili flakes.
  • Add pumpkin puree and cook a couple of minutes until combined.
  • Slowly pour in the vodka scraping any browned bits from the bottom of the pan. Cook 2-3 minutes.
  • Blend in the heavy cream then slowly add the parmesan stirring until it's completely melted.
  • Add cooked pasta to the pasta sauce. Toss gently to coat, streaming in a little of the reserrved pasta water as needed to make the sauce creamy and smooth.
  • Taste and adjust for salt and pepper. Serve topped with crispy prosciutto, crispy sage leaves and a sprinkle of parmesan cheese