This Spicy Vodka Pumpkin Pasta is everything I want for a fall meal, comforting and cozy, quick to make and requires minimal pots and pans. I find that a lot of savory pumpkin dishes can be rather bland, but thanks to the addition of nutmeg, vodka and chili flakes this pumpkin pasta has a lot of bold flavor. If I had to choose one word to describe this pumpkin pasta it would be creamy….soo creamy so if you are a fan of creamy pasta dishes you are going to absolutely love this one. it’s also super adaptable, you can swap the milk and cream for a plant based alternative such as coconut cream or a dairy free creamer, and you can cut back on the chili flakes to make it more kid friendly.
Table of Contents
- Why You Will Love This Vodka Pumpkin Pasta
- Ingredients You Will Need
- Kitchen Tools You Will Need
- Tips for making the best Vodka Pumpkin Pasta
- How to Make This Vodka Pumpkin Pasta
- How to Modify
- Dietary Customizations
- Serving Suggestions
- Common Questions
- More Pumpkin Recipes You Will Love
- Spicy Vodka Pumpkin Pasta Recipe
Why You Will Love This Vodka Pumpkin Pasta
- I am a huge fan of one pot pasta recipes because of the creaminess of the sauce thanks to the pasta cooking in its own starches and minimal clean up at the end!
- It’s an incredibly creamy and comforting dish, perfect for cooler fall nights.
- The pumpkin and a dash of nutmeg add a hint of sweetness and earthy flavor all in one.
- It comes together in less than 20 minutes with simple ingredients you can find in any grocery store.
Ingredients You Will Need
- Extra-Virgin Olive Oil: for sautéing, you can alternatively use butter or avocado oil
- Shallots: they have a milder flavor compared with onion, but feel free to use those instead.
- Red Pepper Flakes: Use a little, use a lot…make it as spicy as you like or not spicy at all.
- Nutmeg: the perfect pairing with pumpkin, add just a pinch, the flavor really pops.
- Vodka: Use your favorite vodka for this sauce. If you don’t have vodka, add a bit more chicken stock and a splash of lemon juice or vinegar to add acidity.
- Pumpkin Puree: Use a can of pumpkin puree or fresh pumpkin, whichever you prefer or have on hand just be sure not to use pumpkin pie filling
- Chicken Stock: The chicken stock adds to the savory flavor and gives you some protein, but vegetable stock works too!
- Dairy: I used whole milk and heavy cream, but you can use your favorite milk and half and half, or plant based milk of choice.
- Pasta: I love the shape of mezze maniche but rigatoni or rotini are also great options.
- Walnuts: A garnish of toasted walnuts adds a delicious crunch and nutty flavor.
Kitchen Tools You Will Need
- Large Pot
- Cutting Board
- Sharp Knife
- Wooden Spoon
- Measuring spoon and cups
Tips for making the best Vodka Pumpkin Pasta
- Keep the sauce at a gentle simmer to prevent it from becoming grainy or separating.
- Make sure you have pure pumpkin puree and not pumpkin pie filling because it will have added spices and sugar.
- The cooking time for the pasta can vary depending on the size of your pot and type of pasta that you use. You may need to add more or less broth.
How to Make This Vodka Pumpkin Pasta
- In a large pot, heat the oil and sauté the aromatics for 3-4 minutes until the shallots have softened.
- Season with salt and chili flakes, then add in the vodka and pumpkin puree. Stir until it’s well mixed into a thick, smooth consistency.
- Add the pasta along with chicken stock and milk. Bring to a boil and leave to cook until the pasta is al dente. Add additional milk if it’s not creamy enough.
- Once the pasta is al dente, add the nutmeg, cream, grated parmesan, and stir. Garnish and enjoy!
How to Modify
- Mix it up with garnishes like fresh sage or pumpkin seeds
- Add a protein like shredded rotisserie chicken, Italian sausage or pancetta or bacon.
- Add some veggies like fresh baby spinach or shredded kale
- Use any short pasta shape like penne pasta, rigatoni, or cavatappi.
Dietary Customizations
- Dairy-Free: Use a dairy free creamer and dairy free milk
- Gluten-Free: Cooking time for a gluten or grain free pasta is usually much shorter than flour pasta, I recommend adding small amounts of the chicken stock and milk and letting it cook down and checking the doneness of the pasta before adding more liquid.
- Nut-Free: Instead of garnishing with walnuts, try pumpkin seeds for the added crunch on top.
Serving Suggestions
I recommend serving this spicy vodka pumpkin pasta with a side salad like Kale, Candied Pecan and Apple, Farro, Arugula, Salami, and Almond Salad, or Orange, Avocado and Candied Pistachio Salad
Common Questions
Absolutely! Substitute the vodka with chicken or vegetable broth and add a small squeeze of lemon juice or white wine vinegar to provide an acidic balance to the creamy sauce.
Yes! Simply remove the red chili flakes for a mild pasta recipe that will still be absolutely delicious.
Store any leftovers in an airtight container in the fridge for 3-4 days. Warm on the stovetop over low-medium heat and add a splash of cream or broth to bring it back to its creaminess.
You can make this recipe earlier in the day or a day or two in advance. Allow it to come to room temperature before storing in an airtight container. You can reheat in a large skillet over low-medium heat and then add a splash of milk or broth to make it creamy again.
More Pumpkin Recipes You Will Love
- Roasted Pumpkin Seeds
- Roasted Pumpkin with Honey, Thyme, and Pecans
- Turkey Pumpkin Chili
- Pumpkin Pie Smoothie
- Pumpkin Mug Cake
If you make this Spicy Vodka Pumpkin Pasta, let me know in the comment section below. I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Spicy Vodka Pumpkin Pasta
Ingredients
- 1 tbsp extra virgin olive oil
- 1 shallot finely diced
- 4 cloves garlic minced
- ¼ tsp chili flakes
- ½ tsp salt
- ⅓ cup vodka
- 1 cup canned pumpkin puree
- 3 cups chicken stock
- 2 1/2 cups whole milk
- 1 pound Rigatoni or similar shaped pasta
- ⅛ tsp nutmeg
- ½ cup heavy cream
- ⅔ cup grated parmesan cheese + more for garnish
- 2 tbsp Roughly chopped toasted walnuts for garnish
Instructions
- In a large pot heat the olive oil on medium high heat. Add in the shallots and garlic and saute for 3-4 minutes until the shallots have softened.
- Season with salt and chili flakes and then add in the vodka and pumpkin puree and stir until it’s well mixed into a thick smooth consistency.
- Add the pasta along with 3 cups of chicken stock and 2 cups of milk and bring to a boil and leave to cook for approximately 8-10 minutes until the pasta is al dente. Stir every few minutes to ensure it doesn't stick to the bottom. If there is not enough liquid add the remaining 1/2 cup of whole milk.
- Once the pasta is al dente add in the nutmeg, cream and grated parmesan and stir. Serve garnished with more parmesan cheese and chopped walnuts on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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