Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Pumpkin alla Vodka
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 760
- Total Fat
- 25 g
- Saturated Fat
- 11 g
- Carbohydrates
- 103 g
- Dietary Fiber
- 9 g
- Sugar
- 11 g
- Protein
- 25 g
- Cholesterol
- 46 mg
- Sodium
- 850 mg
Warm up your autumn evenings with a delightful fall-inspired vodka sauce that includes pumpkin purée and is tossed with adorable zucca pasta. The creamy sauce blends beautifully with the earthy sweetness of the pumpkin and since the pasta is perfectly shaped like mini pumpkins, the dish has a fun seasonal touch. It’s great if you're hosting a Halloween party or just enjoying a cozy autumn dinner at home.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 760
- Total Fat
- 25 g
- Saturated Fat
- 11 g
- Carbohydrates
- 103 g
- Dietary Fiber
- 9 g
- Sugar
- 11 g
- Protein
- 25 g
- Cholesterol
- 46 mg
- Sodium
- 850 mg
Ingredients
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Directions
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, 8 to 12 minutes. Reserve 1 cup of the pasta cooking water in a liquid measuring cup, then drain the pasta.
- Meanwhile, heat the oil in a large skillet over medium heat and add the sage. Cook until the leaves are deep green and crispy all over, 2 to 3 minutes. Transfer to a paper towel-lined plate and return the skillet with the oil to the stovetop.
- Add the red pepper flakes, garlic, shallot, 1 teaspoon salt and a few grinds of a black pepper and cook, stirring occasionally, until the vegetables are softened, 2 to 3 minutes. Turn off the heat and add the tomato sauce and then the vodka, stirring constantly and being careful to watch for splattering, until well combined. Turn the heat back to medium and cook, stirring occasionally, until the alcohol flavor dissipates, 2 to 3 minutes. Add the pumpkin and continue to cook, stirring, until the sauce is slightly thickened, 2 to 3 minutes. Stir in the cream until smooth and combined.
- Add the pasta, Parmesan, reserved pasta water and 1/2 teaspoon salt to the skillet and gently fold to coat the pasta completely. Divide the pasta among 4 bowls and garnish each bowl with the sage leaves and more Parmesan, if desired.
