Penne ala vodka...but make it pumpkin! This pumpkin vodka sauce is super creamy and full of cozy fall flavors! Best of all, it comes together on the stovetop in just 15 minutes!
You might also like this butternut squash mac and cheese or this pumpkin risotto!
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Ingredient Notes
You just need a handful of simple ingredients to make this creamy pumpkin vodka sauce pasta!
Pasta - You can use any noodles you prefer for this pumpkin vodka sauce, but I typically go for a penne or rigatoni!
Pumpkin - I almost exclusively use Libby's Pumpkin because it really is the best of the best! A ton of people have run blind taste tests comparing different brands of pumpkin puree, and Libby's is always the winner! You can also make your own pumpkin puree!
Nutmeg - Pumpkin and nutmeg is one of my favorite flavor combinations that adds a warming flavor to the mac and cheese.
Red Pepper Flakes - I love adding just a little red pepper for some heat, but you can leave it out if desired.
Vodka - You can use any neutral, unflavored vodka to make vodka sauce! I always use Tito's because that's what I keep on hand and it's a good middle tier option. If you don't want to use vodka, just leave it out for a classic creamy pumpkin pasta!
Fresh Sage - I like to top the pumpkin pasta with some crispy sage leaves for added crunch, flavor, and they're just a beautiful garnish!
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Pumpkin Vodka Sauce
Cook pasta according to package directions (I recommend cooking 1-2 minutes less than the box time so it's slightly al dente). Reserve ½ cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, get started on the sauce. In a large saucepan over medium heat, sauté the shallot, garlic, and red pepper flakes until aromatic and just beginning to brown, 3-5 minutes.
Deglaze the pan with the vodka, making sure to scrape up any browned bits on the bottom of the pan.
Stir in the pumpkin puree and cook for about 1 minute.
Add in the heavy cream, sage, salt, pepper, and nutmeg then reduce the heat to low.
Stir occasionally and continue to cook until the sauce begins to simmer and thickens slightly. Taste and adjust seasonings if needed.
Add the al dente pasta to the sauce and toss gently to combine for 1-2 minutes or until the sauce thickens up and coats the noodles. If needed add in a small amount of reserved pasta water at a time to loosen the sauce (I usually use about ¼ of a cup).
Remove from the heat and serve immediately.
Crispy Sage Leaves
Add 1 tablespoon of butter to a non-stick pan and heat gently over medium heat. Add a handful of sage leaves and watch closely for them to crisp up (1-2 minutes). Remove and set aside.
Garnish pumpkin pasta with parmesan cheese and crispy sage if desired.
Recipe FAQ's
Store in an airtight container in the fridge for up to 5 days.
The creamy pumpkin pasta will soak up the sauce in the fridge, so it's best to gently reheat on the stove with a little cream or water to add more moisture.
The sauce is made with vodka, but the alcohol evaporates during cooking!
Nope! If you don't want to use vodka just leave it out! You'll still be left with a delicious creamy pumpkin pasta.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Pumpkin Vodka Sauce
Ingredients
- 16 ounces pasta, penne or rigatoni
- 1 tablespoon olive oil
- 1 large shallot, diced
- 2 cloves garlic, minced or pressed
- ¼ teaspoon red pepper flakes
- 1 (15 ounce) can pumpkin puree
- ¼ cup vodka
- 1 tablespoon fresh sage
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 2 cups heavy cream
- parmesan cheese, for serving
- fresh sage leaves, for garnish
Instructions
- Cook pasta according to package directions (I recommend cooking 1-2 minutes less than the box time so it's slightly al dente). Reserve ½ cup of pasta water, then drain the pasta and set aside.
- While the pasta is cooking, get started on the sauce. In a large saucepan over medium heat, sauté the shallot, garlic, and red pepper flakes until aromatic and just beginning to brown, 3-5 minutes.
- Deglaze the pan with the vodka, making sure to scrape up any browned bits on the bottom of the pan.
- Stir in the pumpkin puree and cook for about 1 minute.
- Add in the heavy cream, sage, salt, pepper, and nutmeg then reduce the heat to low.
- Stir occasionally and continue to cook until the sauce begins to simmer and thickens slightly. Taste and adjust seasonings if needed.
- Add the al dente pasta to the sauce and toss gently to combine for 1-2 minutes or until the sauce thickens up and coats the noodles. If needed add in a small amount of reserved pasta water at a time to loosen the sauce (I usually use about ¼ of a cup).
- Remove from the heat and serve immediately.
- To make crispy sage leaves: Add 1 tablespoon of butter to a non-stick pan and heat gently over medium heat. Add a handful of sage leaves and watch closely for them to crisp up (1-2 minutes). Remove and set aside.
- Garnish pumpkin pasta with parmesan cheese and crispy sage if desired.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Paula says
I used white wine instead of vodka, it turned out really good
Lilly says
Absolutely delicious! I ended up adding a little water to make the sauce less thick (it was pretty thick- most likely an error on my part), but nonetheless amazing dish!
Amber says
This dish was good but I thought the vodka gave the sauce a bitter after taste, next time I will add a little less or get a better brand.