Spicy Pumpkin alla Vodka Torcetti

Difficulty Level: Easy

Total Time: 1 hour 15 minutes

Serving Size: 2-4 servings

---

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.

Ingredients:

• 1/2 lb. torcetti pasta

• 3 tbsp. extra virgin olive oil

• 2 bulbs of garlic

• 1/2 shallot, finely chopped

• 1 cup pumpkin purée

• 2 tbsp. tomato paste

• 1 tsp. crushed Calabrian chili

• 1/2 tsp. salt

• 1/4 cup vodka

• 1/2 cup heavy cream

• 1/4 cup Parmigiano Reggiano, finely grated

• 4 oz. burrata, torn

• Spicy honey, to finish

• Italian parsley, chopped

• Pasta water as needed

  
  

Directions:

Roasted Garlic:

1. Preheat oven to 400°F. Slice the top off of the garlic bulbs and drizzle with olive oil. Roast for 40-50 minutes until soft and golden brown.

Spicy Pumpkin alla Vodka Torcetti:

1. Bring a large pot of water to a boil. Cook the pasta until al dente. Reserve 1 cup of pasta water.

2. Meanwhile, heat the remaining olive oil and sauté the shallot over medium-low heat until soft and translucent, about 2-3 minutes. Add the roasted garlic and smash the cloves with a fork.

3. Stir in pumpkin purée, tomato paste, Calabrian chili and salt. Let it cook on medium heat for 2–3 minutes, until the mixture deepens in color.

4. Deglaze with the vodka, stirring until fully evaporated, about 1–2 minutes.

5. Remove from heat and stir in heavy cream and Parmigiano. Season with more salt to taste.

6. Strain the pasta and add to the pan along with 1/4 cup of pasta water. Toss on medium-high heat until fully coated, adding more pasta water as needed.

7. Top with torn burrata, parsley, chili flakes and hot honey.