Brown Butter Pumpkin Alla Vodka Tortellini Recipe

I absolutely love this Brown Butter Pumpkin Alla Vodka Tortellini Recipe because it’s like the perfect cozy hug in pasta form. The nutty richness from the brown butter combined with the subtle sweetness of pumpkin and a little kick from vodka creates a sauce that feels indulgent but never overwhelming. It’s one of those dishes I turn to in fall when I want something comforting yet a little special without spending hours in the kitchen.

When I first tried making this Brown Butter Pumpkin Alla Vodka Tortellini Recipe, I was surprised how approachable it was, and my family goes crazy for it every time I serve it. You’ll find that it works wonders for a casual weeknight dinner or when you want to impress guests with minimal fuss. Plus, the little crispy sage leaves on top add such a beautiful, aromatic finish that makes each bite sing.

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Ingredients You’ll Need

All your ingredients are pretty straightforward but each one plays a key role to make this sauce velvety and full of character. Look for fresh sage leaves and good quality pumpkin puree for the best flavor.

• Salted butter: Helps create that irresistible brown butter base—don’t skip the salted version, it adds just the right seasoning.
• Fresh sage leaves: Crisp them in butter for an amazing garnish that’s both aromatic and tasty.
• Extra virgin olive oil: Adds a fruity note and helps soften aromatics like shallots and garlic.
• Shallot: Brings delicate sweetness and depth when caramelized slowly.
• Garlic: Gives that classic savory touch; chopping finely ensures it blends into the sauce well.
• Dried oregano: An earthy herb that complements the pumpkin and butter perfectly.
• Crushed red pepper flakes: Just a pinch for a hint of heat that wakes up the sauce without overpowering.
• Tomato paste: Adds umami and richness to balance the sweetness of pumpkin.
• Vodka: A game-changer that brightens and lifts the sauce with a slight tang and complexity.
• Pumpkin puree: The star ingredient—choose pure pumpkin, not pumpkin pie filling.
• Kosher salt and black pepper: Essential for seasoning and bringing everything together.
• Heavy cream or canned coconut milk: Makes the sauce silky smooth; coconut milk is a great dairy-free alternative.
• Cheese tortellini: Fresh or frozen works—cheese-filled tortellini balances the savory pumpkin sauce beautifully.
• Grated parmesan cheese: Stirred into the sauce and sprinkled on top for salty, nutty flavor.

Variations

I love how flexible this Brown Butter Pumpkin Alla Vodka Tortellini Recipe is—there’s plenty of room to make it your own, whether you swap ingredients or tweak seasoning levels.

• Dairy-Free Variation: I’ve used full-fat coconut milk instead of cream, and it’s just as luscious without any dairy.
• Spicy Kick: If you’re like me and crave a bit more heat, adding an extra teaspoon of red pepper flakes really wakes up the sauce.
• Herb Swap: Sometimes I mix fresh thyme with sage to add an earthy freshness that’s lovely with pumpkin.
• Protein Boost: Adding crispy pancetta or browned sausage gives this recipe a meaty twist that my husband can’t resist.

How to Make Brown Butter Pumpkin Alla Vodka Tortellini Recipe

Step 1: Toast the Butter and Sage

Start by melting 2 tablespoons of butter with fresh sage leaves over medium heat. Keep an eye on it as the butter foams and then starts turning golden brown with nutty aroma—that’s the magic of brown butter! The sage crisps up nicely, so once browned, remove the sage and set aside on paper towels. This step adds a deep, warm flavor base that sets your sauce apart.

Step 2: Build the Sauce Base

To the same skillet, add olive oil, chopped shallot, garlic, and dried oregano. Lower the heat slightly and cook until the shallots soften and start to caramelize, about 5 minutes—this slow cooking brings out their natural sweetness. Then stir in tomato paste, pumpkin puree, and crushed red pepper flakes, cooking for another 4-5 minutes so the flavors meld and the mixture thickens nicely.

Step 3: Add Vodka and Cream

Now, pour in the vodka and let it simmer for 2 minutes to cook off the alcohol but keep all the flavor. Then stir in the heavy cream (or coconut milk), the reserved tablespoon of butter, and the parmesan cheese. Season with kosher salt and pepper to taste. Keep the sauce warm on very low heat while you cook your tortellini.

Step 4: Cook and Toss the Tortellini

Boil a large pot of salted water and cook the cheese tortellini according to package directions until al dente—it usually takes just a few minutes. Before draining, scoop out a cup of the pasta water and save it. Then drain the tortellini, add it to your warm sauce, and toss gently to coat. If the sauce feels too thick, loosen it with a splash of that reserved pasta water until you reach a silky consistency.

Step 5: Plate and Garnish

Divide the tortellini onto plates and top with the crispy sage leaves you set aside earlier, plus an extra sprinkle of parmesan cheese. This last bit of texture and aroma really makes the dish pop and look stunning.

How to Serve Brown Butter Pumpkin Alla Vodka Tortellini Recipe

Garnishes

I’m a big fan of topping with extra crispy sage leaves for that perfect herbal crunch. A little more freshly grated parmesan on top never hurts either—its salty tang adds such a nice contrast to the creamy pumpkin sauce.

Side Dishes

I often serve this with a simple arugula salad tossed in lemon vinaigrette to add brightness and cut through the richness. Roasted Brussels sprouts or garlic green beans also pair really well if you want a warm veggie side.

Creative Ways to Present

For special dinners, I like to drizzle some browned sage butter over the plated tortellini and scatter toasted pumpkin seeds for extra texture. Serving in deep bowls makes it feel rustic and cozy, perfect for chilly evenings.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, so before reheating, I stir in a splash of water or broth to bring back its silky, smooth texture.

Freezing

I’ve frozen this sauce (without the tortellini) successfully for up to a month. Just thaw in the fridge overnight and reheat gently—then cook fresh tortellini to combine quickly when ready to serve.

Reheating

To reheat, warm the pasta and sauce slowly on the stovetop over low heat with a splash of liquid to avoid drying out. This keeps the flavors fresh and the sauce creamy, almost like it’s freshly made.

FAQs

Final Thoughts

This Brown Butter Pumpkin Alla Vodka Tortellini Recipe holds a special place in my heart – it’s where simple fall ingredients meet a bit of kitchen magic. I hope you’ll enjoy making it as much as I do, and that it brings warmth and smiles to your table. Trust me, once you master this sauce, it’ll become your go-to for cozy dinners that feel just a little bit fancy. I can’t wait to hear what you think after you try it!

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