Creamy Pumpkin Vodka Tortellini
Pumpkin tortellini: master this creamy alla vodka sauce with brown butter and sage. A comforting, flavorful dish perfect for fall.
Ingredients
- 3 tablespoons salted butter
- 8 fresh sage leaves
- 1/4 cup extra virgin olive oil
- 1 shallot chopped
- 4 cloves garlic, chopped
- 1 teaspoon dried oregano
- 1-2 teaspoons crushed red pepper flakes
- 2 tablespoons tomato paste
- 1/4 cup vodka
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 19 ounces fresh tortellini
Instructions
- In a large skillet, melt together 2 tablespoons butter and the sage. Cook, stirring occasionally, until the butter is browning and the sage is crisp, 4 minutes. Remove the sage leaves from the butter and set aside.
- To the skillet, add the olive oil, shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste, pumpkin, and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the cream, 1 tablespoon butter, and the parmesan. Season with salt and pepper. Keep warm over low heat.
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
- Add the tortellini to the vodka sauce, tossing to coat. If needed, thin the sauce with pasta cooking water.
- Divide the tortellini among plates and top with crispy sage and parmesan. Enjoy!
Notes
- For the crispiest sage, ensure your butter is browned but not burnt before adding the leaves. Cook them quickly until shatteringly crisp, then remove promptly.
- Don't over-thicken the sauce; it should coat the tortellini lightly. Use pasta water judiciously to achieve the perfect consistency.
- If using fresh tortellini, they cook very quickly. Have your sauce ready and warm to toss them in immediately after draining for best results.
- Store leftover pumpkin tortellini in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't over-thicken the sauce; it should coat the tortellini lightly. Use pasta water judiciously to achieve the perfect consistency.
- If using fresh tortellini, they cook very quickly. Have your sauce ready and warm to toss them in immediately after draining for best results.
- Store leftover pumpkin tortellini in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.