Pumpkin Penne Alla Vodka
Say hello to irresistible comfort that satisfies those creamy, saucy pasta cravings. This Pumpkin Penne Alla Vodka is a seasonal twist on my one-pan Baked Penne Alla Vodka.
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Thanks to the clever combination of roasted tomatoes, canned pumpkin purée and ricotta cheese, you’re able to create the creamy and delectable consistency we have all come to love. What sets this dish apart is its sheer simplicity—it’s all prepared in a single casserole dish, making both the cooking process and cleanup a breeze. It’s the perfect, no-fuss weeknight dinner, yet it’s also effortless and elegant enough to serve at an impromptu soirée.
The pumpkin infusion enriches the creamy tomato-vodka sauce, adding nutrition and seasonal splendor. This dish enables you to embrace fall, one delicious forkful at a time.
Try this Mediterranean Baked Pasta with Eggplant and Sausage!
Pumpkin Penne Alla Vodka
Ingredients
- 2 pints cherry tomatoes, (4 cups)
- 2 tablespoons extra virgin olive oil
- 1½ teaspoons garlic powder, or 4 minced cloves
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes, optional
- 1 cup pumpkin purée
- ½ cup part-skim ricotta cheese
- ¼ cup vodka*
- ½ cup grated Parmesan
- 14- ounce box of cooked and drained penne
- Optional garnish: additional Parmesan, chopped herbs, crushed red pepper flakes
- *The vodka elevates the flavor and aroma of this classic dish, and acts as an emulsifier, making the sauce creamy. But you can choose to omit it completely or swap in broth or wine. The alcohol cooks off in the oven so you don’t have to worry about getting tipsy!
Instructions
- Preheat oven to 375ºF.
- Add cherry tomatoes to a 9 x 13 casserole dish. Drizzle on oil and toss to coat. Mix in garlic and onion powders, salt, pepper, and optional red pepper flakes.
- Push tomatoes to outer perimeter, creating a well in middle. Add pumpkin and ricotta cheese to center. Drizzle vodka evenly over the outer tomatoes.
- Bake in oven for 30 to 35 minutes, or until tomatoes are looking puckered and juicy.
- Remove from oven and, using the back of a large spoon, smash all tomatoes, letting out juices and pulverizing skin into smaller pieces (the juice will be scorching hot, so be careful not to let it splatter on you). Mix everything together to create a rich, creamy sauce.
- Mix in Parm. Start adding penne a little bit at a time until you have your perfect pasta-to-sauce ratio; stir to combine. Garnish with optional herbs, extra Parm and crushed red pepper flakes.