Pumpkin Vodka Sauce with Pancetta
This Pumpkin Vodka Sauce recipe has all of the flavor of traditional vodka sauce with a delicious addition of pumpkin puree and salty pancetta. It’s a perfectly cozy fall dinner!
Servings 6
Ingredients
- 2 tbsp. olive oil
- 1 small yellow onion chopped
- 4 oz. diced pancetta
- 3 garlic cloves minced
- 1 - 28 oz. can crushed tomatoes
- 3/4 cup pumpkin puree
- 1/4 cup vodka
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 pound pasta cooked
- Optional: red pepper flakes Parmesan cheese, fresh basil leaves for serving
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add the onion and pancetta and cook for about 4 minutes, or until the pancetta is crispy.
- Add the garlic to the pan and cook for 1-2 minutes or until the garlic is fragrant.
- Stir in the tomatoes, pumpkin puree, and vodka and bring the sauce to a simmer. Cook for 30 minutes.
- Reduce heat to low and gradually stir in heavy cream and Parmesan cheese. Season with salt and pepper and continue to cook until sauce is creamy.
- While the sauce is cooking prepare your pasta according to package.
- Once the pasta is cooked, add the pasta (plus a little pasta water) to the sauce and stir to incorporate.
- Serve with red pepper flakes, extra Parmesan cheese, and fresh basil leaves on top, if desired.