Description
This Spicy Pumpkin Vodka Sauce with Rigatoni is a creamy, cozy pasta dinner featuring pumpkin purée, tomato paste, heavy cream, Parmesan, and a touch of red pepper heat. A delicious fall-inspired twist on classic vodka pasta.
Ingredients
Scale
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes, plus more to taste
- 2 tablespoons tomato paste
- ¼ cup vodka
- ¾ cup plain pumpkin purée
- 1 cup heavy cream
- ½ cup chicken broth, plus more as needed
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt, plus more for pasta water
- ¼ teaspoon black pepper
- ¾ cup freshly grated Parmesan cheese
- Fresh basil or parsley, for serving
- Extra grated Parmesan and red pepper flakes, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve a little pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes until softened.
- Add the minced garlic and crushed red pepper flakes. Cook for about 30 seconds, stirring until fragrant.
- Stir in the tomato paste and cook for 1–2 minutes until slightly darkened and fragrant.
- Carefully pour in the vodka. Simmer for 2–3 minutes, stirring and allowing the sharp alcohol aroma to diminish.
- Add the pumpkin purée, heavy cream, chicken broth, Italian seasoning, kosher salt, and black pepper. Stir until smooth.
- Bring the sauce to a gentle simmer and cook for about 5 minutes, stirring occasionally, until slightly thickened.
- Stir in the grated Parmesan until melted and incorporated.
- Add the cooked rigatoni and toss until evenly coated. Add extra chicken broth or reserved pasta water as needed to loosen the sauce.
- Taste and adjust seasoning. Serve garnished with fresh basil or parsley, extra Parmesan, and red pepper flakes.
Notes
- Use plain pumpkin purée, not sweetened pumpkin pie filling.
- Adjust the crushed red pepper flakes to your preferred spice level.
- If the sauce thickens, add a splash of chicken broth or reserved pasta water.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4
- Calories: 680 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 75 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 85 mg
Keywords: Spicy Pumpkin Vodka Sauce with Rigatoni, pumpkin vodka pasta, spicy pumpkin pasta, creamy rigatoni, fall pasta recipe, pumpkin cream sauce