How to Make the Ultimate Creamy Pumpkin Vodka Pasta This Season
Discover the ultimate seasonal comfort dish: creamy pumpkin vodka pasta topped with melting burrata and hot honey. A perfect balance of sweet, savory, and spicy flavors.
When the weather starts to shift, nothing beats a warm, rich, and comforting plate of pasta. Meet the ultimate seasonal fusion of vodka pasta with pumpkin, elevating the classic favorite with a delicate pumpkin sweetness, roasted garlic depth, and a kick of chili.
The pasta captures the sauce perfectly, enveloped in a creamy, decadent texture. Topped with torn melting burrata, a drizzle of hot honey, and fresh herbs, this dish delivers a magnificent balance of flavors.
Ingredients:
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1/2 package of short pasta, preferably torchietti or any shape that holds sauce well
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3 tablespoons extra virgin olive oil
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2 whole heads of garlic (for roasting)
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1/2 shallot, finely chopped
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1 cup natural pumpkin puree (no added sugar)
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2 tablespoons tomato paste
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1 teaspoon crushed chili (or quality hot chili paste)
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1/2 teaspoon salt (or to taste)
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1/4 cup vodka
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1/2 cup heavy whipping cream or cooking cream (38% or 15%)
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1/4 cup finely grated Parmesan cheese
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100g fresh burrata cheese, torn into pieces
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For drizzling: Hot honey
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For garnish: Chopped Italian parsley
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For thinning: Reserved pasta cooking water as needed
Step-by-Step Preparation
Preheat your oven to 200 degrees Celsius (400F). Slice off the top of the garlic heads to expose the cloves, drizzle with a little olive oil, wrap in aluminum foil, and bake for 40-45 minutes until completely soft and golden. Let cool slightly and squeeze the cloves out of their skins.
In a large pot of generously salted boiling water, cook the pasta until al dente. Reserve about a cup of the pasta cooking water before draining.
In a wide, deep skillet, heat the olive oil over medium heat. Add the chopped shallot and sauté until translucent and soft. Add the roasted garlic cloves, pumpkin puree, tomato paste, crushed chili, and salt, stirring well for 2-3 minutes to meld the flavors.
Pour in the vodka and simmer over medium-low heat for 3-4 minutes until most of the alcohol evaporates. Lower the heat, add the heavy cream, and stir until smooth and velvety. Stir in the grated Parmesan until fully melted, adding reserved pasta water if needed to adjust consistency.
Transfer the drained pasta directly into the skillet with the sauce. Toss well for about a minute so every piece is coated. Serve immediately topped with torn burrata, a drizzle of hot honey, fresh parsley, and extra chili flakes.
