A white plate with rotini in an orange pasta sauce

Pumpkin Rotini alla Vodka

Pumpkin and sage are the stars of this Rotini alla Vodka

Vodka pasta is always a winner – especially when it’s prepared with a seasonal twist. Fried sage, nutmeg and pumpkin purée and vodka – of course – create the ultimate autumn pasta.

A white plate with rotini in an orange pasta sauce

Pumpkin Rotini alla Vodka

Italpasta's recipe for rotini in a creamy pumpkin vodka sauce with warm Fall seasonings.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 610 kcal

Ingredients
  

  • ½ (450 g) pkg Italpasta Tradizionale Rotini
  • cup fresh sage leaves divided
  • 3 tbsp olive oil divided
  • ½ large red onion diced
  • 2 shallots diced
  • ¼ tsp crushed red chili flakes
  • ¼ tsp nutmeg
  • cup vodka
  • 1 cup canned pure pumpkin purée
  • 1 cup 35% whipping cream
  • ½ cup grated Parmesan cheese divided
  • 1 tsp salt
  • ½ tsp pepper

Instructions
 

  • In large pot of boiling salted water, cook pasta according to package directions; drain, reserving ½ cup cooking liquid.
  • Meanwhile, chop enough of the sage to make 2 tbsp; reserve remaining sage leaves and set aside. Heat 2 tbsp oil in large skillet set over medium heat; sauté chopped sage, red onion, shallots, chili flakes and nutmeg for 3 to 5 minutes or until softened.
  • Stir in vodka; cook for 1 to 2 minutes or until slightly reduced. Add pumpkin and cream; cook for 4 to 6 minutes or until thickened.
  • Meanwhile, heat remaining oil in small skillet over medium heat; cook reserved sage leaves for 1 to 2 minutes or until crispy. Transfer to paper towel–lined plate. Set aside.
  • Stir ⅓ cup grated Parmesan into pumpkin sauce; season with salt and pepper. Toss with pasta and reserved cooking liquid.
  • Transfer to plates; top with crispy sage leaves and remaining Parmesan.
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