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Brown Butter Pumpkin Alla Vodka Tortellini Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 110 reviews
  • Author: Emily
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: Serves 6
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Description

This Brown Butter Pumpkin Alla Vodka Tortellini is a comforting and indulgent pasta dish featuring tender cheese tortellini tossed in a rich, creamy pumpkin and vodka sauce. The sauce is enhanced with aromatic brown butter, crispy sage, garlic, shallots, and a hint of crushed red pepper flakes for warmth. Finished with Parmesan cheese and a touch of cream, this seasonal recipe is perfect for autumn or any cozy dinner occasion.

Ingredients

Units Scale

Sauce Ingredients

  • 3 tbsp salted butter
  • 8 fresh sage leaves
  • 1/4 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
  • 1/4 cup vodka
  • 1 cup pumpkin puree
  • Kosher salt and black pepper, to taste
  • 1/2 cup heavy cream or canned coconut milk
  • 1/3 cup grated Parmesan cheese

Pasta

  • 1 lb cheese tortellini

Instructions

  1. Brown Butter and Crisp Sage: In a large skillet, melt 2 tablespoons of butter with the fresh sage leaves over medium heat. Cook while stirring occasionally until the butter turns golden brown and the sage leaves become crispy, about 4 minutes. Remove the sage leaves from the skillet and set them aside on a paper towel to drain.
  2. Sauté Aromatics and Build Sauce: To the same skillet, add the olive oil, chopped shallot, garlic, and dried oregano. Cook them over medium heat until the shallots start to caramelize, approximately 5 minutes. Lower the heat to low, then stir in the tomato paste, pumpkin puree, and crushed red pepper flakes. Allow this mixture to cook for 4 to 5 minutes until thickened.
  3. Add Vodka and Cream: Stir in the vodka and cook the sauce for an additional 2 minutes to cook off the alcohol. Next, add the heavy cream (or coconut milk), remaining 1 tablespoon of butter, and grated Parmesan cheese. Season with kosher salt and black pepper to taste. Keep the sauce warm on low heat.
  4. 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, reserve 1 cup of the pasta cooking water. Drain the tortellini thoroughly.
  5. Toss Tortellini with Sauce: Add the drained tortellini to the prepared vodka pumpkin sauce and gently toss to coat all pasta evenly. If the sauce is too thick, thin it out gradually by stirring in some of the reserved pasta cooking water until desired consistency is reached.
  6. Serve: Divide the tortellini among serving plates. Top each portion with the reserved crispy sage leaves and a sprinkle of additional grated Parmesan cheese. Serve immediately and enjoy this creamy, flavorful dish.

Notes

  • You can substitute heavy cream with canned coconut milk to make this dish dairy-free.
  • Adjust crushed red pepper flakes according to your preferred spice level.
  • Reserve extra pasta water to thin the sauce as needed for perfect consistency.
  • Use fresh sage leaves for best aroma and flavor in the brown butter.
  • Leftover sauce can be stored in the refrigerator for up to 3 days and gently reheated with added cream or pasta water.

Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 450
  • Sugar: 5g
  • Sodium: 550mg
  • Fat: 25g
  • Saturated Fat: 13g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 55mg

Find it online: https://emilyquickdinners.com/brown-butter-pumpkin-alla-vodka-tortellini-recipe/