While shopping at the Lexington Co-op last weekend I saw a display of organic canned pumpkin in the isle. I was drawn to it, I am not even a big pumpkin fan. I never eat pumpkin pie. But something compelled me to buy it. So, I bought a can and came home with my pumpkin.
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The day before Tonia and AJ were having Moscow Mules and there, on the counter, was a bottle of Vodka! That was when I knew I was going to make a vodka sauce with pumpkin and sage. Pappardelle, one of my favorite pastas, this would be the perfect vessel for my sauce. You will see how the smooth macaroni complements the silkiness of the sauce. With Fall upon us the flavors of pumpkin and sage will warm you up inside, not to mention how wonderful your kitchen will smell when the sage hits that frying pan. I hope you enjoy this as much as we did! Let me know :)
Ingredients
2 tablespoons olive oil
2 tablespoons fresh sage, sliced
4 sage leaves - for garnish
1 tablespoons minced shallot
1 chopped garlic
1 cup half and half or heavy cream
1/2 cup canned pumpkin
1/4 cup quality Vodka
1/4 cup grated Parmigiano Reggiano
Salt and pepper
8 ounces cooked pappardelle (I used 5 nests)
2 tablespoons chopped pistachios, for garnish
Directions
Bring a large pot of water to boil for the macaroni.
In a medium saucepan, heat the olive oil. Fry the 4 sage leaves until crisp, remove from pan and set them aside on a piece of paper towel. Then add the sliced sage leaves and fry until fragrant and lightly golden over medium heat. Add the shallots and garlic and cook until the onion is translucent.
Put your macaroni in the same time you stir in the cream, it will time perfectly.
Stir in the cream, pumpkin and vodka. Stir and simmer the mixture until slightly thickened and bubbly, 8 to 10 minutes. Add salt and pepper to taste.
Remove from heat. Stir in the parmigiano reggiano. Then toss with the cooked, drained pasta, and garnish with pistachios. Serve immediately.
2 tablespoons olive oil
2 tablespoons fresh sage, sliced
4 sage leaves - for garnish
1 tablespoons minced shallot
1 chopped garlic
1 cup half and half or heavy cream
1/2 cup canned pumpkin
1/4 cup quality Vodka
1/4 cup grated Parmigiano Reggiano
Salt and pepper
8 ounces cooked pappardelle (I used 5 nests)
2 tablespoons chopped pistachios, for garnish
Directions
Bring a large pot of water to boil for the macaroni.
In a medium saucepan, heat the olive oil. Fry the 4 sage leaves until crisp, remove from pan and set them aside on a piece of paper towel. Then add the sliced sage leaves and fry until fragrant and lightly golden over medium heat. Add the shallots and garlic and cook until the onion is translucent.
Put your macaroni in the same time you stir in the cream, it will time perfectly.
Stir in the cream, pumpkin and vodka. Stir and simmer the mixture until slightly thickened and bubbly, 8 to 10 minutes. Add salt and pepper to taste.
Remove from heat. Stir in the parmigiano reggiano. Then toss with the cooked, drained pasta, and garnish with pistachios. Serve immediately.
If your family does not like wide macaroni, you can use penne or farfalle, it would be just as Mangialious!
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