Recipe Instructions:
ingredients
1 pound pasta of choice
1/4 cup olive oil
2 cloves of garlic, minced
1 small shallot, diced
2/3 cup of pumpkin puree
2 tablespoons of vodka (optional)*
1 cup of heavy cream (see note below for a vegan version!)
1 teaspoon of red pepper flakes
2 tablespoons of butter
1/2 cup parmesan
Salt + pepper to taste
instructions
Cook pasta according to package directions. Reserve ½ cup of the pasta water. Once done, drain and set aside.
Meanwhile, start the sauce. In a large skillet over medium heat, heat up the olive oil. Once hot, add in the garlic and shallot and cook for 5 minutes. Stir in the pumpkin puree and cook for 1 additional minutes, stirring often.
Stir in vodka and then add in the cream and pepper flakes and mix to combine.
Mix in the cooked pasta as well as ½ cup of pasta water, the butter, and parmesan cheese. Season to taste with salt and pepper and cook for 1 more minute, stirring constantly.
Remove from the heat and serve with an extra sprinkle of parmesan!
