This pumpkin vodka pasta is a serious hug in a bowl. A silky smooth and rich sauce coats every noodle, then is topped with crispy sage, parmesan cheese and spicy breadcrumbs. Absolute heaven of a dinner!
I’ve got the coziest bowl of pumpkin pasta for you today!
This bowl contains a beautiful thing: pasta tossed in my homemade vodka sauce with pumpkin, topped with crispy sage, spicy breadcrumbs and parmesan cheese. It absolutely screams fall and is fabulous to make once it starts to get chilly out.
It’s also really easy! So that’s a bonus.
A hug in a bowl that’s simple to make. SIGN ME UP.
One of my favorite meals of all time is my vodka pasta with rosemary breadcrumbs. Oh my gosh. I could eat it every week. Seriously, it is so super delicious!
The sauce is simple. It’s silky and smooth and rich – it coats the pasta beautifully.
Now for years I’ve wanted to experiment with pumpkin vodka sauce so here we are. As if it couldn’t get any better?!
I make my classic vodka sauce which uses a base of garlic, shallots and tomato paste. YES. The tomato paste is key here. I saute it with the garlic and shallots and let it caramelize in the pan. It adds so much depth of flavor to the sauce and makes it super silky. The texture and feel of this sauce on the spoon is amazing.
Next, I stir in some pumpkin puree! This only adds to our super smooth sauce. It’s delish.
The kicker is that you want to add a little bit of spice. Pumpkin is fairly neutral when it comes to flavor – the spice is what allows it to shine. I like to do this in the form of nutmeg or even allspice. I avoid cinnamon, but the tiniest pinch of ground cloves would probably be okay. Nutmeg is my number one choice!
Starchy pasta water is an important ingredient here as it helps bring the sauce together. So does vodka and heavy cream. The sauce ends up being so silky smooth and perfect for coating just about any noodle.
To go with the pasta, I crisp up some sage on the side. Heat a skillet with butter, once it begins to brown, toss in your sage. It gets crisp in a few minutes. The flavor is unreal and it is the perfect complement to the hint of pumpkin in the pasta. It also works with the parmesan, of course.
I use that same skillet and make a few spicy breadcrumbs. Add them to the skillet with some butter and crushed red pepper. Toast until golden and crunchy and absolutely deeeelish. These are good enough to eat with a spoon – and even better sprinkled on the sauce-coated pasta. They add the crunchy bits that everyone loves so much.
Then pour it all in a bowl and serve with lots of parmesan. The perfect noodle coated in a decadent sauce. It’s a dream meal everyday.
Jessica October 5, 2022 at 04:08PM