10/02/2026
Autumn Vodka Pasta - make this this fall itās soooooo good!!!
Ingredients
2 tbsp olive oil
4 garlic finely chopped
1 tsp red pepper flakes
2 teaspoons salt
14 oz canned tomatoes
2 tbsp vodka
2/3-1 cup heavy cream depending how creamy you want it
12 oz pasta if fresh -1/2 lb of pasta if youre using store bought!
1 heaping tbsp nduja (adjust to taste)
1/2 cup pumpkin puree
Balsamic glaze -store-bought or homemade
Pour Ā½ cup balsamic vinegar into a small saucepan.
Simmer gently over low heat for 10ā15 minutes until reduced and coats the back of a spoon.
Pumpkin pasta recipe
36g egg yolks (2 large yolks)
45g pumpkin puree
145g 00 flour
1. In an unheated braiser, combine olive oil, garlic, red pepper flakes, nduja, and a pinch of salt. Stir to coat everything
2. Place braiser over medium heat and cook until garlic is golden but not brown (3 minutes) and nduja has fully melted.
3. Add crushed tomatoes and pumpkin puree, stir, and simmer uncovered on low until thickened you want the sauce to stay put when you run a spoon through it this takes about 10 mins. Taste and adjust salt if needed- I added about 1/2 teaspoon of salt here.
4. Bring salted water to a boil in your stock pot and cook pasta until al dente. If using the homemade pumpkin noodles they will be done after 2 mins.
5. Drain pasta, then add directly to the braiser. Toss to coat.
6. Add vodka, toss again.
7. Stir in heavy cream, cover, and turn off heat for the flavors to absorb into the pasta.
8. Plate and drizzle with balsamic glaze if you want a little bit of tangy sweet flavor.
