25 mins
15 mins
Serves 4

Pumpkin Rotini Alla Vodka

This easy, versatile and vegetarian dish is perfect when there’s a chill in the air. Using Tradizionale Rotini, this decadent pasta is packed with the warm flavours of pumpkin, sage, and nutmeg.
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  • ½ pkg Italpasta Tradizionale Rotini
  • cup fresh sage leaves, divided
  • 3 tbsp olive oil, divided
  • ½ large red onion, diced
  • 2 shallots, diced
  • ¼ tsp crushed red chili flakes
  • ¼ tsp nutmeg
  • cup vodka
  • 1 cup canned pure pumpkin purée
  • 1 cup 35% whipping cream
  • ½ cup grated Parmesan cheese, divided
  • 1 tsp salt
  • ½ tsp pepper


  • In large pot of boiling salted water, cook pasta according to package directions; drain, reserving ½ cup (125 mL) cooking liquid.
  • Meanwhile, chop enough of the sage to make 2 tbsp (30 mL); reserve remaining sage leaves and set aside. Heat 2 tbsp (30 mL) oil in large skillet set over medium heat; sauté chopped sage, red onion, shallots, chili flakes and nutmeg for 3 to 5 minutes or until softened.
  • Stir in vodka; cook for 1 to 2 minutes or until slightly reduced. Add pumpkin and cream; cook for 4 to 6 minutes or until thickened.
  • Meanwhile, heat remaining oil in small skillet over medium heat; cook reserved sage leaves for 1 to 2 minutes or until crispy. Transfer to paper towel–lined plate. Set aside.
  • Stir ⅓ cup (75 mL) grated Parmesan into pumpkin sauce; season with salt and pepper. Toss with pasta and reserved cooking liquid.
  • Transfer to plates; top with crispy sage leaves and remaining Parmesan.
Share This Recipe:


  • Use extra pumpkin purée and cream for tarts.
  • In food processor, pulse extra shallots, red onion, sage, and red chili flakes to use for soup or as the base for another sauce.

Nutritional Analysis

Calories: 610kcalCarbohydrates: 54gProtein: 14gFat: 35gSaturated Fat: 16gCholesterol: 85mgSodium: 760mgFiber: 6gSugar: 6g