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Pumpkin pasta alla vodka

Pumpkin pasta alla vodka in a large serving dish

Pumpkin pasta alla vodka

Name: Pumpkin pasta alla vodka
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 small pumpkin (about 600g), cut into chunks; 2 tbsp olive oil; 12 sage leaves; 1 small onion finely chopped; 2 garlic cloves finely grated or crushed; ¼ tsp chilli flakes; 500g pasta (we used penne); 75g tomato purée; 75ml vodka; 100ml double cream

Samuel Goldsmith

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Serves 4

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 3.8 out of 5.17 ratingsRate

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Celebrate pumpkins in autumn with this easy pasta dish that makes the most of this gourd. Vodka and chilli provide a lovely deep flavour

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 small pumpkin

(about 600g), cut into chunks
2 tbsp olive oil
12 sage leaves
1 small onion

finely chopped
2 garlic cloves

finely grated or crushed
¼ tsp chilli flakes
500g pasta

(we used penne)
75g tomato purée
75ml vodka
100ml double cream

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Nutrition: Per serving

kcal710
fat21g
saturates9g
carbs97g
sugars9g
fibre10g

high
protein18g
salt0.04g

Method

step 1

Cook the pumpkin for 15-20 mins in a steamer over boiling water, or cook in the microwave until tender. Set aside until cool enough to handle. Blitz in a food processor or using a hand blender until smooth. Heat the oil in a large frying pan and fry the sage for 30 seconds-1 min until crisp. Lift out of the oil using a slotted spoon and put on a plate lined with a sheet of kitchen paper to drain off the excess oil.
step 2

Fry the onion in the sage oil over a medium-low heat for 10-12 mins until softened but not golden. Stir in the garlic and chilli flakes, and cook for 1 min more. Set aside.
step 3

Cook the pasta following pack instructions, about 10-12 mins. Drain, reserving a mugful of the cooking water.
step 4

Meanwhile, put the onion mix back on the heat and stir in the tomato purée and vodka. Cook for a few minutes until the alcohol evaporates, then stir in the pumpkin purée and double cream and bring to a simmer. Remove from the heat and stir into the cooked pasta along with enough of the pasta water to form a thick sauce. Top with the sage.

Recipe from Good Food magazine, October 2023

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A star rating of 3.8 out of 5.17 ratings

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