Description
A decadent and creamy Brown Butter Pumpkin Alla Vodka Tortellini recipe that combines the rich flavors of browned butter, fresh sage, and a smooth pumpkin vodka sauce. Perfect for a cozy autumn meal, this dish features cheese tortellini coated in a luscious sauce made with pumpkin puree, vodka, tomato paste, cream, and parmesan cheese, topped with crispy sage leaves for added texture and aroma.
Ingredients
Scale
For the Brown Butter and Sage
- 3 tbsp salted butter
- 8 fresh sage leaves
For the Sauce
- ¼ cup extra virgin olive oil
- 1 shallot, chopped
- 4 cloves garlic, chopped
- 1 tsp dried oregano
- 1-2 tsp crushed red pepper flakes
- 2 tbsp tomato paste
- ¼ cup vodka
- 1 cup pumpkin puree
- Kosher salt and black pepper, to taste
- ½ cup heavy cream or canned coconut milk
- ⅓ cup grated parmesan cheese
- 1 tbsp salted butter (additional, for sauce finishing)
For the Pasta
- 1 lb cheese tortellini
Instructions
- Brown Butter and Crispy Sage: In a large skillet, melt 2 tablespoons of salted butter together with the fresh sage leaves. Cook over medium heat, stirring occasionally, until the butter starts to brown and the sage leaves become crisp, about 4 minutes. Carefully remove the sage leaves from the browned butter and set aside on a paper towel to drain.
- Prepare the Sauce: To the same skillet, add the extra virgin olive oil, chopped shallot, chopped garlic, and dried oregano. Cook over medium heat until the shallots begin to caramelize and turn translucent, around 5 minutes. Reduce the heat to low and add the tomato paste, pumpkin puree, and crushed red pepper flakes. Stir and cook for 4 to 5 minutes until the sauce thickens slightly.
- Add Vodka and Cream: Stir in the vodka and cook the sauce for an additional 2 minutes to let the alcohol evaporate. Then gently mix in the heavy cream (or coconut milk), the remaining 1 tablespoon of butter, and grated parmesan cheese. Season the sauce with kosher salt and freshly ground black pepper to taste. Keep the sauce warm on low heat.
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente. Just before draining the pasta, remove 1 cup of the pasta cooking water. Drain the tortellini thoroughly.
- Combine Tortellini and Sauce: Add the drained tortellini directly to the skillet with the pumpkin vodka sauce. Toss gently to coat the pasta evenly with the sauce. If the sauce seems too thick, thin it out by gradually adding some of the reserved pasta cooking water until desired consistency is achieved.
- Serve: Plate the tortellini and top each serving with the crispy sage leaves and extra grated parmesan cheese. Serve immediately and enjoy the rich, comforting flavors.
Notes
- For a dairy-free option, substitute heavy cream with canned coconut milk and omit parmesan or use a dairy-free cheese alternative.
- Adjust crushed red pepper flakes to control the heat level according to your taste.
- Make sure to brown the butter carefully to avoid burning, which can make the sauce bitter.
- Use fresh sage for best flavor and crispiness in the garnish.
- Reserve pasta cooking water to help adjust sauce consistency and help it cling better to the tortellini.
- Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of water or cream to loosen the sauce.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 460
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
