This pumpkin pasta alla vodka is an autumnal cousin to the classic pasta alla vodka. It has hints of nutmeg, pumpkin puree and tomato paste to give it a nutty, delicious flavor.

Pasta Alla Vodka

This recipe has had a huge glow up! I believe it really hit the mainstream scene when Carbone and Jon & Vinny’s started to serve it to rave reviews. People loved its simplicity.

And then it became a qu*rantine hit when Gigi Hadid posted it to Instagram and everyone started making “ Gigi Hadid’s Pasta Recipe,” which we all know isn’t quite hers. BUT WHATEVER. People loved that it really didn’t rely on too many ingredients. A lot of pantry staples come together to make the creamiest, most delicious comforting pasta. Well, this is the autumnal cousin of our beloved favorite.

How to Make Pumpkin Pasta Alla Vodka

Add the olive oil to large skillet that’s set over medium heat. When it’s hot, add the minced shallot, garlic and a few pinches of salt. Cook until the onion has just softened. Add in the crushed red pepper and mix it all up. I like to toast the red pepper just a teeny bit.
Then pour in the vodka and let it sizzle. Next, add the tomato paste and really smash it around. We’re cooking this until it reaches a red brick color. Pour in the pumpkin puree and give it a mix.
Pour in the heavy cream and mix again. Cook up the pasta and at al dente, pour in about 1/2 cup of pasta water. This will help thin out the sauce, which we really need.
Add in parmesan and then give the sauce a taste. You want to add any more salt at this moment.
Pour in the pasta and toss it all together. Lastly, add in a few knobs of butter. This makes the sauce super glossy and delicious.
Serve it up and garnish with more parmesan and crispy sage leaves.

Tips and Tricks

I am an ardent fan of bronze-extruded pasta. I really don’t mess with the teflon extruded pasta, if I can help it. The difference is that bronze-extruded pasta was extruded by one made of bronze. This results in a really scratchy exterior that helps have a super starchy water. AND a lot of times, if it’s extruded with bronze, the care of making and drying the pasta is usually paid very close attention to. So, if you want the best version of this dish, use bronze-extruded pasta. RANT OVER!
When it comes to pumpkin puree, I’m not super picky. I think a lot of brands are wonderful. Libby is always a household favorite, i think Whole Foods brand has great pumpkin puree…and if you wanted to make your own, that would also be delicious.
To make crispy sage leaves, I like to add a tablespoon of extra-virgin olive oil OR neutral oil to a pan. Add the sage leaves and fry until crispy. Transfer them to a paper towel and set them aside until you’re ready to garnish.

If you make this pumpkin pasta alla vodka, let me know on Instagram!

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