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Ingredients
For 4 Person(s)
For the Pasta:
- 2 tablespoons extra virgin olive oil
- 2 shallots, cut into a 1/4 inch dice
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 1/4 cup vodka
- 1 cup canned pumpkin
- 1 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound dried penne pasta
- 1/2 cup parmigiano reggiano cheese
Directions
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- Put a large skillet over a medium flame and heat the oil. Add the shallots, garlic and red pepper flakes. Sauté until the shallots have softened, about 5 minutes.
- Add the tomato paste and cook until incorporated, about 2 minutes.
- Add the vodka and cook for 1 minute or until you can no longer smell alcohol.
- Add the pumpkin and cook until we’ll incorporated.
- Stir in the cream, salt and pepper and bring to a simmer.
- Drop the pasta into generously salted boiling water. Cook for 2 minutes less than the package instructions.
- Drain and reserve 1/4 cup of pasta water. Add the pasta and the reserved water to the pan. Toss over medium-high heat for 1-2 minutes or until the Sauce thickens slightly.
- Turn off the heat and stir in the cheese, allowing the residual heat of the pan to melt the cheese.
- Serve with more black pepper and another sprinkle of grated cheese.
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