Pumpkin Vodka Sawce
Comfort food PUMPKINIZED! 🎃 Step into fall with this indulgent, creamy pumpkin vodka sawce. Inspired by our lord and savior, Dan Pelosi. See how it’s made here.
Serves 4-6 people
Ingredients
3 tbsp. butter, divided
½ cup olive oil
½ tsp. nutmeg
red pepper flakes
3 garlic cloves, grated
4 tbsp. tomato paste
¾ cup pumpkin puree
1 lb. rigatoni
1 pint heavy cream
6 tbsp. vodka
handful of sage leaves
fresh parmesan
salt
Make it!
Heat a pot of salted water to boil.
Set a large dutch oven over medium heat. Add 2 tbsp. butter, olive oil, red pepper flakes, a pinch of salt and nutmeg. Whisk until combined and all butter has melted. Add tomato paste, garlic and pumpkin puree, whisk for 3 minutes until color darkens a shade.
Add rigatoni to boiling water and cook to al dente. Reserve 2 cups of pasta water and drain. Set noodles aside.
As the pasta goes into the water, add your heavy cream to the tomato pumpkin mixture. Cook for 5 minutes until color deepens, whisking frequently. Add vodka and whisk until the alcohol has cooked out, about 5 minutes. Add ½ cup reserved pasta water, lower heat to a simmer and cook for 20 minutes, until sauce is thick and gorgeous. Add more pasta water if it becomes too thick.
In a small saucepan, heat 1 tbsp. butter over medium. Stir until the butter begins to brown and smells nutty. Turn off heat and add your sage leaves. They will sizzle and frizzle over the course of a minute or two.
Once the sauce is nice and thick, add your pasta in and stir until all noodles are coated. Serve and top with frizzled sage and parmesan.
Note: This pasta is tricky to reheat. Save that extra pasta water and slowly stream in ½ cup as you reheat in a dutch oven.
