Pumpkin Vodka Pasta Recipe

This Pumpkin Vodka Pasta from Alexandra Borland is a seasonal spin on her mother’s vodka sauce, adding nduja and pumpkin. Made using pieces from our Harvest Collection, it’s the perfect fall recipe.

Ingredients:
2 tablespoons olive oil
5 cloves garlic, finely chopped
1 teaspoon red pepper flakes
2 teaspoons salt divided
14 oz canned crushed tomatoes
2 tablespoons vodka
⅔ cup heavy cream
8 oz pasta (or ½ lb store-bought pasta)
1 heaping tablespoon 'nduja
½ cup pumpkin purée
Balsamic glaze- store bought or homemade (recipe below)

Pumpkin Pasta Dough
36g egg yolks (2 large yolks)
45g pumpkin purée
145g 00 flour

Instructions:
1. For balsamic glaze, pour ½ cup balsamic vinegar into a small saucepan.Simmer gently over low heat for 10–15 minutes until reduced and thick enough to coat the back of a spoon. In an un-heated braiser, combine olive oil, garlic, red pepper flakes, 'nduja and half of salt. Stir constantly until the garlic is golden and the ‘nduja melts about 2 minutes.

2. Add the canned tomatoes and pumpkin purée, stir and simmer over low-medium heat until thickened (10–20 minutes). The sauce should hold its shape when you run a spoon through it. Taste and adjust salt.

3. Bring salted water to a boil in your stock pot and cook the pasta until very al dente about 2 minutes for homemade. Drain the pasta and add it directly to the sauce with a few splashes of pasta water. Stir in the vodka and heavy cream, tossing to coat. Cover the braiser and turn off the heat. Let it sit for about 3 minutes before stirring again then serving.

4. Drizzle with balsamic glaze if you’d like, and enjoy!

Видео Pumpkin Vodka Pasta Recipe канала Le Creuset