Pumpkin pasta alla vodka
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 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
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.
