A creamy, spicy pumpkin vodka sauce for fall made with crushed Calabrian chili and roasted garlic. Tossed with torcetti pasta and topped with burrata, chili flakes and hot honey.

A cozy, fall twist on vodka sauce! Mafalde pasta tossed in creamy pumpkin-parmesan vodka sauce, topped with stracchino and garlic thyme breadcrumbs. Perfect for fall dinners, comfort food cravings, and seasonal pasta recipes.

Cappelletti filled with pumpkin & ricotta tossed in a brown butter sauce with crispy sage and torn prosciutto.

The flavors of fall in a pasta dish! Brown butter garlic pumpkin parm mafaldine topped with herby toasted breadcrumbs.

Difficulty Level: Easy Total Time: 30 minutes Serving Size: 2-4 servings Ingredients: 1/2 lb. rigatoni or other short pasta 4 tbsp. butter 6 garlic cloves, minced 1 cup pumpkin purée 1/2 cup heavy cream 1/3 cup Parmigiano Reggiano or Grana Padano, grated Salt to taste Basil for garnish Directions: Bring a large pot of water to a boil. Meanwhile, melt the butter in a large sauté pan until it begins to bubble and turn caramel brown in color, stirring frequently. Once the butter

Difficulty Level: Easy Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. zucca pasta or any short cut pasta 2 tbsp. butter 1/2 shallot, finely chopped 4 garlic cloves, minced 2 cups pumpkin purée 2 tbsp. tomato paste 1 tsp. salt 1/4 cup vodka 3/4 cup heavy cream 1/2 cup whole milk ricotta 1/3 cup Parmigiano Reggiano, finely grated 4 oz. smoked mozzarella, cubed 4 oz. ciliegine (mini mozzarella), torn 4 sprigs of basil for garnish Directions: Preheat oven to 3