Step 1Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain the pasta, reserving 1 cup of the cooking water.

Step 2Heat the olive oil in another large pot or dutch oven over medium heat. Add the sage and fry until crisp, about 1 minute. Remove to a paper towel–lined plate.

Step 3Add the garlic and onion to the pot and cook until the onion is soft and translucent, 3 to 4 minutes. Stir in the tomato paste, black pepper, red pepper flakes, and salt. Cook, stirring frequently, until the tomato paste thickens and darkens, about 2 minutes. Carefully stir in the vodka and simmer until reduced by half, 2 to 3 minutes.

Step 4Reduce the heat to medium-low and whisk in the heavy cream, pumpkin puree, parmesan and nutmeg. Simmer until thickened, 2 to 3 minutes.

Step 5Toss in the pasta and ¼ cup of the reserved cooking water, adding more cooking water a little at a time if necessary. Serve the pasta topped with the fried sage and more parmesan.

Pumpkin Penne alla Vodka

Ingredients

Directions

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