Spicy Pumpkin Vodka Sauce with Rigatoni
Creamy spicy pumpkin vodka sauce with rigatoni is an easy 30-minute fall pasta dinner made with savory pumpkin purée, tomato paste, garlic, Parmesan, and crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: DINNER | PASTA
- Method: STOVETOP
- Cuisine: Fall Recipe, ITALIAN | AMERICAN
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 well-salted water to a boil. Cook the rigatoni until al dente according to the package directions. Reserve 1 cup of pasta water, then drain the pasta.
- While the pasta cooks, heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes, until softened.
- Stir in the garlic and crushed red pepper flakes. Cook for 30 seconds, just until fragrant.
- Add the tomato paste and Italian seasoning. Cook, stirring constantly, for 2 to 3 minutes, until the tomato paste darkens slightly.
- Carefully pour in the vodka. Stir and scrape up any browned bits from the bottom of the skillet. Let it simmer for 1 to 2 minutes.
- Stir in the pumpkin purée, heavy cream, chicken broth, salt, and black pepper. Reduce the heat to low and simmer gently for 4 to 5 minutes, until the sauce is smooth and creamy.
- Stir in the Parmesan cheese until melted. Add the drained rigatoni and toss until fully coated. Add a splash of reserved pasta water or extra broth if the sauce needs loosening.
- Taste and adjust the salt or crushed red pepper flakes as needed. Serve hot with fresh basil or parsley, extra Parmesan, and more red pepper flakes.
Notes
- Use plain canned pumpkin purée, not pumpkin pie filling.
- For a milder sauce, reduce the crushed red pepper flakes to ⅛ teaspoon.
- Replace the vodka with chicken broth or pasta water if preferred.
- Add cooked Italian sausage, crispy pancetta, rotisserie chicken, or shrimp for a heartier meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth, milk, or cream.