If you’re looking for a cozy and flavorful dish that’s quick to make, Brown Butter Pumpkin Tortellini Alla Vodka is a perfect choice. This recipe combines creamy cheese tortellini with a rich pumpkin and vodka sauce, highlighted by nutty brown butter and crispy sage for a comforting fall meal.
The blend of pumpkin and vodka adds depth without overpowering, making it both unique and approachable.
We love how simple ingredients come together to create something special in just about 25 minutes. The sauce is creamy and smooth, with just a touch of heat and herbaceous notes from sage that brighten every bite.
Whether you’re cooking for family or guests, this dish looks and tastes impressive without demanding too much time.
Key Takeaways
- The recipe is quick and easy to prepare, perfect for busy evenings.
- A mix of brown butter, pumpkin, and vodka creates a rich, balanced sauce.
- Simple ingredients give the dish a cozy, fall-inspired flavor profile.
How to Make Brown Butter Pumpkin Tortellini Alla Vodka
We combine rich brown butter with crisp sage to build a savory pumpkin vodka sauce. Then, tender cheese tortellini is cooked and tossed in this creamy sauce.
A final touch of parmesan and crispy sage finishes the dish for a cozy and satisfying dinner.
Preparing the Brown Butter and Crispy Sage
We start by melting salted butter in a large skillet over medium heat. Once the butter begins to foam, we add fresh sage leaves and cook until the butter browns and the sage turns crispy.
This process takes about 4 minutes. The browned butter develops a nutty flavor that forms the base of our sauce.
After the sage crisps, we carefully remove the leaves and set them aside. The remaining brown butter stays in the pan, infused with the sage’s aroma.
This step ensures the sauce has a deep, savory flavor and the crispy sage becomes a flavorful garnish later.
Building the Pumpkin Vodka Sauce
Next, we add extra virgin olive oil to the brown butter, then sauté chopped shallot, garlic, and dried oregano until softened. This usually takes 4 to 5 minutes, allowing the flavors to blend subtly.
We stir in crushed red pepper flakes for a mild heat. Then, we mix in tomato paste and pumpkin puree, cooking until the mixture thickens slightly.
The pumpkin adds natural sweetness and creaminess. After that, we pour in vodka and let it simmer for 2 minutes to cook off the alcohol while boosting the sauce’s aroma.
Finally, we whisk in heavy cream or substitute with canned coconut milk for a dairy-free option, and add grated parmesan cheese. Seasoning with kosher salt and black pepper completes the sauce’s rich and balanced flavor.
Cooking and Combining Tortellini
While the sauce simmers, we bring a large pot of salted water to a boil. We add cheese tortellini and cook according to package instructions until al dente, usually around 3 to 5 minutes.
Before draining, we scoop out a cup of the pasta water and set it aside. This starchy water helps adjust the sauce’s consistency.
Once drained, we toss the tortellini directly into the vodka pumpkin sauce. If the sauce seems too thick, we add a little pasta water gradually to reach the perfect creamy texture.
The tortellini absorbs the flavors well, making each bite rich and comforting.
Finishing Touches and Serving
To finish, we plate the tortellini and top each serving with crispy sage leaves reserved from earlier. We sprinkle extra grated parmesan cheese over the top for added richness.
This dish pairs nicely with a fresh green salad or simple steamed vegetables for balance. It serves well as a warm dinner during cooler months, offering a unique twist on classic creamy vodka pasta.
Recipe Variations and Tips
This recipe can be adjusted to suit different diets and tastes. We can swap ingredients to make it vegan or add proteins and veggies for more substance.
Also, changing the herbs and spices can create new flavor profiles while keeping the dish balanced.
Dairy-Free and Vegan Adaptations
To make this dish dairy-free or vegan, we replace heavy cream with canned coconut milk. Coconut milk keeps the sauce creamy but adds a slight sweetness, which works well with the pumpkin.
We skip the parmesan or use a vegan cheese alternative if needed. Instead of butter, we use olive oil or a plant-based butter for browning the sage leaves.
Crispy fresh sage is key to maintaining the savory note of the sauce, so we still crisp them in the fat substitute. This way, the sauce remains rich and flavorful without traditional dairy.
Adding Proteins and Vegetables
Adding protein can turn this recipe into a more filling meal. We often add grilled chicken or sautéed Italian sausage, which pairs nicely with the creamy pumpkin sauce.
For vegetables, spinach or kale stirred in at the end adds color and nutrition. Roasted mushrooms or caramelized onions are great too, contributing earthiness that complements the brown butter and sage.
If you want a vegetarian boost, toasted walnuts or pine nuts add crunch and protein without overpowering the sauce.
Spicing and Herb Alternatives
While fresh sage is the classic choice, feel free to invite thyme or rosemary to the party for some different savory vibes. These herbs also crisp up nicely in butter or oils—bonus points for aroma!
Red pepper flakes bring just the right amount of heat, giving a gentle kick without bullying the pumpkin flavor. Stick with 1-2 teaspoons, depending on how wild you’re feeling.
Garlic and shallots lay down a solid flavor foundation. For extra depth, toss in a pinch of smoked paprika or a dash of nutmeg—trust us, it won’t fight with the creamy goodness.
