Description
A rich and creamy Brown Butter Pumpkin Alla Vodka Tortellini recipe that combines the nutty flavor of brown butter with fragrant sage and a velvety vodka and pumpkin sauce. Perfect for a cozy fall dinner, this dish features cheese tortellini tossed in a spiced pumpkin cream sauce with a hint of tomato and red pepper flakes for warmth.
Ingredients
Scale
For the Sauce
- 3 tbsp salted butter (divided)
- 8 fresh sage leaves
- ¼ cup extra virgin olive oil
- 1 shallot, chopped
- 4 cloves garlic, chopped
- 1 tsp dried oregano
- 1-2 tsp crushed red pepper flakes
- 2 tbsp tomato paste
- ¼ cup vodka
- 1 cup pumpkin puree
- Kosher salt and black pepper, to taste
- ½ cup heavy cream or canned coconut milk
Pasta
- 1 lb cheese tortellini
- ⅓ cup grated Parmesan cheese, plus extra for garnish
Instructions
- Brown Butter and Crisp Sage: In a large skillet, melt 2 tablespoons of butter together with the sage leaves over medium heat. Stir occasionally and cook until the butter starts to brown and the sage leaves become crisp, about 4 minutes. Remove the sage leaves and set them aside for garnish.
- Cook Aromatics and Build Sauce: To the same skillet, add olive oil, chopped shallot, garlic, and dried oregano. Cook until the shallots begin to caramelize, approximately 5 minutes. Reduce the heat to low, then stir in tomato paste, pumpkin puree, and crushed red pepper flakes. Cook for 4-5 minutes, allowing the sauce to thicken. Add vodka and continue cooking for another 2 minutes to let the alcohol cook off.
- Finish Sauce: Stir in heavy cream (or coconut milk), remaining 1 tablespoon butter, and ⅓ cup grated Parmesan cheese. Season the sauce generously with kosher salt and black pepper. Keep the sauce warm over low heat.
- Cook Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions until al dente, usually 3-5 minutes. Just before draining, reserve 1 cup of the pasta cooking water. Drain the tortellini thoroughly.
- Toss Pasta in Sauce: Add the cooked tortellini to the vodka pumpkin sauce in the skillet. Toss gently to coat the pasta evenly. If the sauce is too thick, thin it with some of the reserved pasta cooking water until desired consistency is reached.
- Serve: Divide the tortellini among plates. Top each serving with the crispy sage leaves and additional grated Parmesan cheese. Serve immediately and enjoy this hearty, flavorful pasta dish.
Notes
- You can substitute heavy cream with canned coconut milk for a dairy-free version.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level.
- Fresh sage is essential for the best flavor and crispness; avoid dried sage for garnish.
- Reserve pasta water carefully as it helps to thin and bind the sauce to the pasta perfectly.
- This dish pairs well with a crisp green salad or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 460
- Sugar: 4g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg
