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This silky, smooth, and extra creamy Pumpkin Pasta Alla Vodka is the perfect cozy autumn recipe. Rigatoni pasta is tossed in a spicy sage pumpkin butter vodka sauce. It’s just as yummy and delicious as it sounds. The sweet pumpkin adds a vibrant layer of color, flavor, and richness to this already silky, smooth, and creamy pasta. It’s so scrumptious with crusty, warm bread and a big fall salad.
I’ve mentioned this before, but while most prefer to bake with pumpkin, I actually love to cook with it! It’s so versatile and adds warmth, sweetness, and richness to savory dishes. I love mixing it in soups and chili and incorporating it into a creamy pasta sauce.
With my family’s love of my classic pasta alla vodka recipe, I knew a pumpkin pasta alla vodka recipe would go over well, so I was excited to create it.
Right away, I knew that pumpkin, along with some sage and spicy Calabrian chili paste, would be delicious mixed into my classic alla vodka recipe.
I also used some extra parmesan in this alla vodka because I adore the flavors of sweet pumpkin and the rich, nutty flavor of parmesan. It’s the perfect fall pairing that’s so underrated.
I’ve decided that while some people are great at pairing food with wine, I’m pretty good at pairing cheeses with pasta!
Let’s Get Into the Details
Ingredients
- olive oil
- shallots
- garlic
- fresh sage
- dried oregano
- Calabrian chili paste
- chili flakes
- tomato paste
- canned pumpkin (not pumpkin pie)
- vodka (or use water with 1 tablespoon apple vinegar)
- heavy cream
- pasta, I used rigatoni (BUT you could use a cute pumpkin pasta)
- salted butter
- parmesan cheese
Special Tools
None. You just need a skillet with sides and a pot to cook the pasta in.
Step 1: make the pumpkin vodka sauce
Cook the shallot, garlic, fresh sage, and dried oregano in olive oil until the shallot softens.
Now add the Calabrian chili paste. I like to use 2 rounded tablespoons. However, if you’re sensitive to spice, use 1 tablespoon.
For even more spice, add a pinch of chili flakes to the chili pasta. Then, add the tomato paste and the pumpkin. Cook this mix until thickened.
Step 2: add the vodka, mix in the cream
Mix in the Vodka and allow it to cook into the pumpkin sauce. If you don’t like to cook with alcohol, use 1/4 cup water with 1 tablespoon apple cider vinegar.
Mix in the cream, then season the sauce with salt and pepper.
Step 3: boil the pasta
Cook the pasta. Use any shortcut pasta you love. I use rigatoni, but if I had access to Trader Joe’s, I would use their dried pumpkin-shaped pasta. So cute!
Save some pasta water before draining, then drain.
Step 4: mix in the pasta
Now add the pasta, the parmesan, and some of the pasta cooking water to the sauce.
Cook the sage leaves in butter and serve the sage butter over the pasta with even more Parmesan! So yummy!
The sauce is creamy, with warming notes of pumpkin and sage and nuttiness from the parmesan. It’s my favorite combo.
Perfect for chillier nights or when you need to throw together a quick dinner!
Looking for other simple winter pasta dishes? Here are my favorites:
4 Cheese Sage Pesto Florentine Lasagna
One Pot Spicy Pesto Cheese Baked Rigatoni
Lastly, if you make this Pumpkin Pasta Alla Vodka, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pumpkin Pasta Alla Vodka
Servings: 6
Calories Per Serving: 686 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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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!
