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Pumpkin Penne alla Vodka – Fall’s Creamiest Pasta

Pumpkin Penne alla Vodka – Fall’s Creamiest Pasta

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As Italians, we have recipes that are dear to our hearts – but we also love to play around and try new things in the kitchen. Such is the case with vodka pasta: not an Italian classic, but a delicious invention from the Italian-American kitchens of the 1970s.

Our friend Anna, famous for her clever twists on traditional Italian dishes, gives it an autumn makeover with a touch of pumpkin. The sweetness of the season’s squash blends beautifully with salty pancetta, tomato, and cream for a sauce that feels both familiar and new – the kind of cozy pasta you’ll want to enjoy all Fall long. 

Anna Francese Gass is a cookbook author, recipe developer and culinary influencer. Known for her ingenious takes on traditional Italian dishes, Anna’s videos have been viewed by millions around the world.  Her widely acclaimed first book, Heirloom Kitchen - Heritage Recipes and Family Stories From The Tables of Immigrant Women published in 2021 was featured on Rachael Ray and Today.  Anna appears regularly on Good Morning America and Access Hollywood and her recipes are top-rated on NYT Cooking.

Discover Anna's recipes • Follow Anna on Instagram

 

Pumpkin Penne alla Vodka

Anna Francese Gass

Cuisine

Italian-American

Category

Main courses, Midweek meals

Pumpkin Penne alla Vodka

Ingredients

  • 1 pound / 450 g penne or rigatoni

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon unsalted butter

  • ½ cup / 75g pancetta, minced

  • ½ teaspoon red pepper flakes

  • 2 garlic cloves, minced

  • 1 shallot, minced (optional)

  • 1 tube / 140g tomato paste

  • 3 tablespoons vodka

  • ¾ cup / 180 g canned pumpkin puree

  • 1 cup / 240 ml heavy cream

  • 2 teaspoons kosher salt

  • ½ cup / 50 g Parmigiano cheese, grated

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.

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Through our work, we have met many Michelin-starred chefs as well as talented new faces. Over the years these relationships have blossomed, turning customers into precious friends. In this blog, we have collected some of the recipes our Chef friends shared with us to let you experiment with restaurant-quality dishes in your own kitchen.