Happy fall, folks!! It is officially time to embrace all things pumpkin. If you’re looking for a unique and comforting pasta dish to enjoy during the autumn season, this is the one to try. It brings a cozy fall feeling without being too pumpkin-forward, so it doesn’t taste like a pie on top of pasta. Not that you were worried about that, right? Well, I was. And it doesn’t taste like that. So no stress! This recipe is sure to become a seasonal favourite that you’ll crave year after year.
It’s quickly become a go-to for me because you don’t need a bunch of fresh ingredients. Most of it is pantry staples, along with some canned items and cream. The whole thing comes together in under 30 minutes, so it’s perfect for when you’re craving something cozy but don’t feel like putting in a ton of effort. Plus, it’s adaptable for various dietary preferences, whether you’re going vegan, gluten-free, or skipping the booze.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 1/2 cup vodka
- 5.5 oz tomato paste (one small can)
- 1 cup pure pumpkin puree (be sure it’s not pumpkin pie filling)
- 1 cup heavy cream (35%)
- 1 tsp nutmeg
- 1/2 tsp chilli powder
- 1/2 cup shredded parmesan cheese (shredded)
- 1 pound penne pasta
Step 1: Sauté the Aromatics
Start by heating a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté them until they become soft and fragrant, which should take about 3-4 minutes. Season with a pinch of salt and pepper.
Step 2: Add the Vodka
Pour in the vodka and stir. Allow it to simmer for a few minutes. The alcohol will evaporate, leaving behind a delightful depth of flavour. Be cautious while handling the open flame during this step.
Step 3: Incorporate Tomato Paste and Pumpkin Puree
Reduce the heat to low and add the tomato paste and pumpkin puree to the skillet. Stir everything together until the ingredients are well combined. This mixture will form the base of our creamy sauce.
Step 4: Introduce the Heavy Cream and Nutmeg
Gradually pour in the heavy cream while continuing to stir. This will give your sauce its luscious, creamy texture. Add a teaspoon of nutmeg and half a teaspoon of chilli powder for that distinct autumn warmth and flavour. Continue to simmer the sauce on low heat for about 5-7 minutes, allowing it to thicken to your desired consistency.
Step 5: Incorporate Parmesan Cheese
Toss in approximately 1/2 cup of shredded Parmesan cheese into the sauce. Stir until the cheese is fully melted and the sauce is velvety smooth. Taste and adjust the seasonings with more salt and pepper if needed.
Step 6: Cook the Penne Pasta
While you’re preparing the sauce, cook 1 pound of penne pasta according to the package instructions until it’s al dente. Drain the pasta, reserving a little pasta water.
Step 7: Combine Pasta and Sauce
Now, it’s time to bring everything together. Add the cooked penne pasta to the skillet with the sauce. Toss it gently, ensuring that each pasta piece is coated in the creamy pumpkin vodka goodness. If the sauce is too thick, you can add a bit of reserved pasta water to achieve your desired consistency.
Step 8: Serve and Enjoy!
Plate your Pumpkin Penne alla Vodka and sprinkle with extra Parmesan cheese and freshly ground black pepper for that final touch of decadence.
1. Vegan Variation:
- Heavy Cream Replacement: For a vegan version, substitute the heavy cream with full-fat coconut milk. It adds a luscious creaminess that works beautifully in creamy pasta dishes.
- Parmesan Cheese Alternative: Instead of traditional Parmesan cheese, you can use nutritional yeast. Nutritional yeast adds a cheesy, umami flavour to the dish without any dairy.
2. Gluten-Free Option:
- If you’re following a gluten-free diet, simply swap out regular penne pasta for gluten-free penne. Many gluten-free pasta options are available, and they work well in this recipe.
3. Alcohol-Free Version:
- The alcohol in the vodka does cook out, but if you still prefer not to use it, you can omit the vodka entirely. The sauce will still be delicious, though it will lack that extra depth of flavour that the vodka adds.
4. Adjust Spice Level:
- Feel free to adjust the level of spiciness by adding crushed red pepper flakes if you like it hotter or omitting them for a milder flavour.
Happy cooking!! 🙂
Pumpkin Penne Alla Vodka
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 garlic cloves minced
- Salt and pepper to taste
- 1/2 cup vodka
- 5.5 oz tomato paste (1 small can)
- 1 cup pure pumpkin puree *be sure it's not pumpkin pie filling
- 1 cup heavy cream (35%)
- 1 tsp nutmeg
- ½ tsp chilli powder
- ½ cup parmesan cheese shredded
- 1 pound penne pasta
Instructions
- Start by heating a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté them until they become soft and fragrant, which should take about 3-4 minutes. Season with a pinch of salt and pepper for added flavour.
- Pour in the vodka and stir. Allow it to simmer for a few minutes. The alcohol will evaporate, leaving behind a delightful depth of flavour. Be cautious while handling the open flame during this step.
- Reduce the heat to low and add the tomato paste and pumpkin puree to the skillet. Stir everything together until the ingredients are well combined. This mixture will form the base of our creamy sauce.
- Gradually pour in the heavy cream while continuing to stir. This will give your sauce its luscious, creamy texture. Add a teaspoon of nutmeg and half a teaspoon of chilli powder for that distinct autumn warmth and flavour. Continue to simmer the sauce on low heat for about 5-7 minutes, allowing it to thicken to your desired consistency.
- Toss in approximately 1/2 cup of shredded Parmesan cheese into the sauce. Stir until the cheese is fully melted and the sauce is velvety smooth. Taste and adjust the seasonings with more salt and pepper if needed.
- While you’re preparing the sauce, cook 1 pound of penne pasta according to the package instructions until it’s al dente. Drain the pasta, reserving a little pasta water.
- Now, it’s time to bring everything together. Add the cooked penne pasta to the skillet with the sauce. Toss it gently, ensuring that each pasta piece is coated in the creamy pumpkin vodka goodness. If the sauce is too thick, you can add a bit of reserved pasta water to achieve your desired consistency.
- Plate your Pumpkin Penne alla Vodka and sprinkle with extra Parmesan cheese and freshly ground black pepper for that final touch of decadence.
Notes
- Refrigeration: If you have leftovers, allow them to cool to room temperature before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or pasta water to restore creaminess if necessary.
- Freezing: While creamy pasta dishes like this can be frozen, it’s worth noting that the texture of the sauce may change slightly upon thawing. If you plan to freeze portions, place them in a freezer-safe container or a vacuum-sealed bag, removing as much air as possible. Label with the date. Frozen Pumpkin Penne alla Vodka can be enjoyed for up to 2-3 months. When you’re ready to eat, thaw it overnight in the refrigerator and reheat on the stovetop.
- Pasta Tip: When reheating pasta, it can sometimes become dry. To prevent this, add a small amount of liquid (cream or pasta water) and stir as it heats to help restore its creamy consistency.
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