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Pumpkin Vodka Pasta

Sarah Mikulski
The sweet, fall herbs and pumpkin complement the savory tones of the tomato incredibly well. And vodka. Enough said.
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Cook Time 30 minutes

Ingredients
  

  • 1 lb. pasta noodles
  • 2 T olive oil
  • 2 T butter
  • 3 cloves garlic minced
  • 1 t salt
  • ½ t red pepper flakes
  • 6 oz. tomato paste
  • ½ cup vodka
  • 1 cup pumpkin puree
  • ¾ cup heavy cream
  • 3 T honey
  • ½ t nutmeg
  • 1 T sage
  • 1 t thyme
  • 5-10 small bay leaves

Instructions
 

  • Cook your pasta noodles according to the directions on the package. Make sure to reserve 1-2 cups of pasta water to add to the sauce.
  • Heat your olive oil and butter in a large pot over low/medium heat. Add the garlic, red pepper flakes, and salt. Cook for 1-2 minutes, making sure the garlic doesn't burn.
  • Add the tomato paste and cook for 4-5 minutes to caramelize the tomato paste.
  • Add the vodka and cook for 2-3 minutes to burn off the alcohol.
  • Stir in the pumpkin puree, heavy cream, and honey until it's completely combined.
  • Add the nutmeg, sage, thyme, and bay leaves.
  • Stir in the pasta water about ½ cup at a time until it's smooth and glossy. I usually end up adding 1 ½ - 2 cups but it's all personal preference. I still keep whatever pasta water I have remaining in case I need to add more if it dries out while it's sitting.
  • Add the pasta noodles and combine.