Pumpkin Penne alla Vodka – Fall’s Creamiest Pasta

Instructions

1. Bring a stockpot or pasta pot of salted water to a boil and cook the pasta according to the package instructions.

2. While the pasta cooks, in a braiser, heat the olive oil and butter over medium heat. Once the butter has melted, add the pancetta and cook for about 5 minutes, until the fat has rendered and the pancetta is crisp. Remove the pancetta from the pan and set it aside.

3. In the same braiser, add the red pepper flakes, garlic, and shallot to the rendered fat. Sauté for 2–3 minutes, until softened and fragrant.

4. Add the tomato paste and stir it gently with a wooden spoon, spreading it across the braiser. Let it cook for about 2 minutes to deepen the flavor. Pour in the vodka, stirring to deglaze the pan, then add the pumpkin purée and mix until combined.

5. Stir in the heavy cream and increase the heat to medium-high. Swirl everything together until the sauce is smooth and fully incorporated. Season with salt and add the Parmigiano cheese. Taste and adjust the seasoning if needed.

6. Using the pasta insert, drain the pasta while reserving the starchy cooking water. Transfer the pasta directly into the sauce, add a splash of the reserved water, and toss well to coat.

7. Serve immediately, topped with the crispy pancetta.