Pumpkin vodka pasta is rich and full of interesting flavors and textures. It’s certainly a go-to pasta dish for the fall — or for every season, for that matter.
Pumpkin Vodka Pasta With Breadcrumbs Recipe
Prep Time: 15 minutes | Cook Time: 30 minutes | Serves: 4 people
Making vodka pasta with pumpkin may seem unconventional at first. After all, it’s not exactly something you would see on an average menu or family dinner. Nonetheless, this pumpkin pasta with spicy breadcrumbs is one of the best pumpkin dishes for the fall.
This vodka pumpkin pasta is created with homemade sauce and topped with delicious parmesan cheese, breadcrumbs, and sage. It’s a wonderful blend of crispy and creamy goodness. Moreover, it’s flavorful but not so overwhelming that you’d easily get sick of it. If you store it properly in the fridge, it should still be good for a few days.
The key to nailing this dish is the pumpkin vodka pasta sauce. It should caramelize in the pan to bring out its deep flavor. When done right, it becomes super silky and creamy. You can also add some nutmeg or allspice to make the sauce shine even more. The breadcrumbs also make it crunchier and fun to eat. It’s great for a simple dinner indoors or a party with neighborhood friends.
Ready for some pumpkin alla vodka pasta? Here’s what you need to make this delicious recipe.
Ingredients
- Kosher salt
- Pepper
- 1 pound of shortcut pasta
- 2 tablespoons of unsalted butter
- 1 shallot, diced
- 4 cloves of garlic, minced
- 1 and 1/2 cups of reserved pasta water
- 3/4 cup of pumpkin puree
- 2/3 cup of heavy cream
- 3 tablespoons of vodka
- 4 tablespoons of tomato paste
- 1/3 cup of finely grated parmesan cheese
- 1/4 teaspoon of freshly grated nutmeg
Spicy Breadcrumbs and Crispy Sage
- 2 tablespoons of unsalted butter
- 1/2 cup of seasoned panko breadcrumbs
- 6 to 8 fresh sage leaves
- 1/2 teaspoon of crushed red pepper
Directions
- Prepare a pot of salted water. Bring it to a boil and cook the pasta according to the packaging instructions. Set aside 1 and 1/2 cups or 2 cups of pasta water.
- As the water is boiling, put a saucepan over medium heat and melt the butter. Add in the garlic and shallots with a pinch of kosher salt and pepper. Stir frequently and cook until the onions become soft. Add in some tomato paste and stir. Cook the mixture for 5 minutes. The mixture will darken. Add the pumpkin puree and stir it once more. Let it cook for 1 to 2 minutes until it combines.
- Stream the vodka to the mixture. Stir and scrape the bottom to preserve the flavor. Add 1/2 cup of the pasta water and stir. If the mixture is too thick, stir in more pasta water. Add parmesan and heavy cream. Stir until the parmesan melts. Add the nutmeg.
- Season with more kosher salt and pepper to taste.
- Add in the cooked pasta and toss it well. Stream more pasta water until you achieve the desired silky or creamy texture. Top with spicy breadcrumbs, parmesan cheese, and crispy sage.
- Serve immediately.
Spicy Breadcrumbs and Crispy Sage
- Place a saucepan over medium-low heat. Melt 1 tablespoon of butter and add the sage leaves. Cook for one minute or until they crisp up. Remove the sage and dry them over a paper towel.
- Add the leftover tablespoon of butter and sizzle it on the pan. Let it brown slightly, then stir in the pepper flakes and breadcrumbs. Cook the mixture for 2 to 3 minutes. Stir frequently until it toasts and turns golden. Throw them on top of the pasta.
The Only Pasta Dish You’ll Want This Season
Pumpkin vodka pasta serves as a delectable main course for any meal during the fall. It’s rich, creamy, and even crunchy. The flavors and textures are certainly going to leave you and your guests wanting more. You won’t ever want any other pasta dish — at least not for a while.
You Can Also Read These:
- Fall Events In North Carolina You Shouldn’t Miss
- 10 Tips On How To Prepare Your Home For Fall
- 8 Fall Activities For The Neighborhood To Come Together This Season
