You certainly don’t need to use pumpkin pasta for this recipe, but being that it is Halloween, I felt it most appropriate to highlight those little orbs and just how wonderful they can be with a fresh and spicy vodka sauce!

Pumpkin Pasta & Vodka Sauce

4 cups cooked pasta (any kind is great, but penne will hold the sauce quite well)
2 Tbs. butter
1/4 cup shallots, finely minced
1 clove garlic, smashed and minced
1 Tbs. tomato paste
1/4 tsp.  crushed red pepper
1 28-oz can whole tomatoes, crushed by hand
1/3 cup vodka
1/2 cup heavy cream
2 Tbs. fresh sage, chopped
sea salt and pepper to taste
shaved parmesan cheese

Melt the butter in a medium saucepan over medium heat. Add in shallots and cook until lightly browned, about 5 minutes. Stir in garlic, tomato paste, and crushed red pepper and cook until fragrant.
Remove pan from heat and stir in tomatoes and vodka. Return to heat and simmer until alcohol cooks off, about 7 to 10 minutes, stirring occasionally.
For a smooth sauce, transfer sauce to a jar of a blender and puree until smooth. Pour back into saucepan.
Add in heavy cream and cook over medium heat until warmed through. Add the cooked pasta, fresh sage, sea salt and pepper. Garnish with parmesan to serve.