Description
This Brown Butter Pumpkin Alla Vodka Tortellini recipe combines the rich, nutty flavor of browned butter and crispy sage with a creamy pumpkin and vodka tomato sauce, perfectly coating tender cheese tortellini for a comforting and elegant pasta dish.
Ingredients
Scale
Sauce Ingredients
- 3 tbsp salted butter
- 8 fresh sage leaves
- ¼ cup extra virgin olive oil
- 1 shallot, chopped
- 4 cloves garlic, chopped
- 1 tsp dried oregano
- 1-2 tsp crushed red pepper flakes
- 2 tbsp tomato paste
- ¼ cup vodka
- 1 cup pumpkin puree
- Kosher salt and black pepper, to taste
- ½ cup heavy cream or canned coconut milk
- ⅓ cup grated parmesan cheese
Pasta
- 1 lb cheese tortellini
Instructions
- Brown the butter and crisp the sage: In a large skillet, melt 2 tablespoons of the butter together with the sage leaves over medium heat. Stir occasionally and cook for about 4 minutes until the butter is browned and the sage leaves are crisp. Remove the sage leaves and set aside for garnish.
- Sauté aromatics and build sauce: To the same skillet, add the olive oil, chopped shallot, garlic, and oregano. Cook until the shallots begin to caramelize, approximately 5 minutes. Reduce heat to low, then add tomato paste, pumpkin puree, and crushed red pepper flakes. Cook for 4-5 minutes, stirring occasionally, until the mixture thickens.
- Add vodka and finish sauce: Stir in the vodka and cook for another 2 minutes to allow the alcohol to cook off. Then stir in the heavy cream, remaining 1 tablespoon butter, and grated parmesan cheese. Season with kosher salt and black pepper to taste. Keep the sauce warm on low heat.
- Cook tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Just before draining, reserve 1 cup of the pasta cooking water, then drain the tortellini.
- Toss tortellini in sauce: Add the drained tortellini to the warm vodka pumpkin sauce. Toss gently to coat. If the sauce is too thick, add reserved pasta cooking water a little at a time until desired consistency is achieved.
- Serve: Divide the coated tortellini among plates. Top each serving with the crispy sage leaves and extra grated parmesan cheese. Serve immediately and enjoy!
Notes
- For a dairy-free version, substitute heavy cream with canned coconut milk and use dairy-free parmesan alternatives.
- Adjust crushed red pepper flakes to control heat level according to your preference.
- Ensure the vodka simmers well to cook off the alcohol, leaving just the flavor.
- Fresh sage leaves can be substituted with dried sage but will not crisp up as nicely.
- Reserve pasta cooking water is key to adjusting sauce consistency without diluting flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
