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Pumpkin Penne alla Vodka
This pumpkin penne alla vodka recipe is a 30-minute fall dinner made with a creamy tomato and pumpkin sauce topped with fried sage leaves.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●whisk
📝 Preparation Steps
1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain the pasta, reserving 1 cup of the cooking water.
2
Heat the olive oil in another large pot or dutch oven over medium heat. Add the sage and fry until crisp, about ⏱️ 1 minute. Remove to a paper towel–lined plate.
3
Add the garlic and onion to the pot and cook until the onion is soft and translucent, 3 to ⏱️ 4 minutes. Stir in the tomato paste, black pepper, red pepper flakes, and salt. Cook, stirring frequently, until the tomato paste thickens and darkens, about ⏱️ 2 minutes. Carefully stir in the vodka and simmer until reduced by half, 2 to ⏱️ 3 minutes.
onion, finely chopped1/2
4
Reduce the heat to medium-low and whisk in the heavy cream, pumpkin puree, parmesan and nutmeg. Simmer until thickened, 2 to ⏱️ 3 minutes.
5
Toss in the pasta and ¼ cup of the reserved cooking water, adding more cooking water a little at a time if necessary. Serve the pasta topped with the fried sage and more parmesan.
Nutrition Facts
calories
992 Calories
fat Content
46 g
fiber Content
8 g
sugar Content
10 g
sodium Content
818 mg
protein Content
24 g
trans Fat Content
1 g
cholesterol Content
92 mg
carbohydrate Content
92 g
saturated Fat Content
21 g
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