Pumpkin Alla Vodka with Spicy Sausage
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Servings
6-8 Servings
Prep Time
5 minutes
Cook Time
35 minutes
We have been experimenting in the Spiceology test kitchen lately making savory dishes using Spiceology Pumpkin Spice blend. Yes, it's simple to toss that blend into your coffee or make a pumpkin pie with it, but why not push the boundaries a little on a sweet blend that you wouldn't necessarily use for savory? I just recently ate at Candle in the Woods in Athol Idaho where Chef David topped a small sous vide slice of steak with a marshmallow and drizzled it with chocolate and it was mind blowing! I would've never thought to do that....ever.
Back to the Pumpkin Alla Vodka with Spicy Sausage. This sauce takes about 35 minutes to prepare, but it is allllllll kinds of worth it. The pumpkin puree melds with the tomato and shallots, and the garlic, fresh herbs and pumpkin spice blend make this sauce sing with epic deliciousness. Topped with spicy Italian sausage that is finished with a glug of red wine and you have one bowl of fire! Don't forget the shaved parm and more fresh herbs. If you try it, let us know what you thought in the comments below.
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Ingredients
- 2 tablespoons olive oil
- 2 shallots, minced
- 4 ounces chopped pancetta
- 5-6 cloves garlic, minced
- 1/2 cup vodka
- 28 oz can crushed tomatoes
- 1 cup pumpkin puree
- 1 cup heavy cream
- 2 tablespoons fresh thyme leaves
- 1 cup Parmesan cheese, grated
-
1 teaspoon Pumpkin Spice blend
- 16 oz Spicy Italian Sausage, casings removed
- 1/2 cup red wine
- 1 lb pasta, such as rigatoni or penne
- Fresh basil
- Parmesan for serving
Directions
- Heat olive oil in a large skillet and add shallots and pancetta. Cook over medium heat until pancetta is crisp, about 4 minutes.
- Stir in the garlic and cook for 30 seconds or so.
- Add the vodka, tomatoes, and pumpkin puree and simmer for 10 minutes. Stir in the Pumpkin Spice blend, heavy cream, thyme and Parmesan cheese. Simmer for 20 minutes, stirring often so it does not burn or stick to the bottom of the skillet. Season to taste with salt and pepper.
- Cook the pasta during this time.
- In a large skillet, add the sausage and cook, breaking into smaller pieces, until cooked through. Add the wine and cook until the wine has been absorbed.
- Add the drained pasta to the sauce and stir to combine. Plate the pasta, top with spicy sausage, fresh basil and Parmesan cheese and serve.
