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This silky smooth and extra creamy Brown Butter Pumpkin Tortellini Alla Vodka is that cozy bowl of pasta weโre all craving most. Cheese Tortellini tossed in a nutty brown butter pumpkin vodka sauce thatโs creamy and so delicious! The pumpkin adds a vibrant layer of flavor and richness to this silky smooth and creamy tortellini. Serve this quick cooking dinner up any night of the week. Itโs delicious and looks pretty on any tableโฆand everyone LOVES a GOOD creamy vodka pasta. Such a fun fall twist!
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Itโs mid-October, and in my book, the more creamy pasta and pumpkin recipes the better. Iโm trying my best to keep a balance. But with the temperature drop and all the snow this week, Iโm really just embracing the cozy.
And this cheesy, creamy tortellini is a true reflection of that.
Itโs the perfect dinner to cook up when youโre in need of something simple, but totally delicious and comforting too.
Here are the quick details
I based this recipe off of my traditional vodka sauce, but added in pumpkin and cheesy tortellini.
Itโs all really quick to throw together!
Since weโre using pumpkin, I wanted to include a little sage. I just love the flavor blend of sage and pumpkinโฆwith brown butter. So start out by crisping the sage in butter. The butter will brown on the sage leaves and create a really delicious base for your pumpkin vodka sauce.
Next, add the shallots, garlic, oregano, and chili flakes โ for a little extra heat. Then stir in the pumpkin and tomato paste and cook until the mix thickens up a bit.
Now stir in the vodka and let everything simmer for a few minutes. Then add the cream and parmesan and let the sauce hang out for a bit.
What does the vodka actually do?
In a traditional vodka sauce, the vodka adds a sharp bite that helps to balance out the sweetness of the tomatoes. And the same is true with pumpkin. When used in small amounts, the vodka will boost and intensify the aroma of the sauce. The key is to slowly simmer vodka into the sauce. This will release its flavors and cook out the alcohol.
If you prefer to not cook with alcohol, swap the vodka for chicken broth, vegetable broth, or even just water. That will be totally fine and your sauce will still be great.
While the sauce is slowly cooking, bring some water to a boil for the tortellini. Boil off the tortellini, it should only take a few minutes. I love to use the cheese tortellini from Whole Foods, but Trader Joeโs has really nice options too!
Now toss that tortellini in the sauce. Then serve up bowls of creamy pasta topped with those crispy sage leaves and an extra dusting of parmesan.
An extra special, but super easy, fall dinner. Oh, and I like to serve this up with a big salad on the side โ yum!
Looking for other simple winter pasta dishes? Here are my favorites:ย
Sage Butter Pumpkin Cheese Ravioli
One Pot Spicy Pesto Cheese Baked Rigatoni
Creamy Bacon Tortellini with Charred Broccoli
Lastly, if you make this Brown Butter Pumpkin Alla Vodka Tortellini, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
watch the how-to video:
Brown Butter Pumpkin Alla Vodka Tortellini
Ingredientsย
- 3 tablespoons salted butter
- 8 fresh sage leaves
- 1/4 cup extra virgin olive oil
- 1 shallot chopped
- 4 cloves garlic, chopped
- 1 teaspoon dried oregano
- 1-2 teaspoons crushed red pepper flakes
- 2 tablespoons tomato paste
- 1/4 cup vodka
- 1 cup pumpkin puree
- kosher salt and black pepper
- 1/2 cup heavy cream or canned coconut milk
- 1 pound cheese tortellini
- 1/3 cup grated parmesan cheese
Instructionsย
- 1. In a large skillet, melt together 2 tablespoons butter and the sage. Cook, stirring occasionally, until the butter is browning and the sage is crisp, 4 minutes. Remove the sage leaves from the butter and set aside.2. To the skillet, add the olive oil, shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste, pumpkin, and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the cream, 1 tablespoon butter, and the parmesan. Season with salt and pepper. Keep warm over low heat.3. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.4. Add the tortellini to the vodka sauce, tossing to coat. If needed, thin the sauce with pasta cooking water.5. Divide the tortellini among plates and top with crispy sage and parmesan. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
So so good! A huge hit!
Hi Rachel,
So kind of you to try this recipe and leave feedbackโglad it was a hit!
I am making this tonight but I am gonna add spinach and use a sausage and cheese stuffed tortellini
I hope you love the recipe, Sam!!
I loved this recipe. It was super easy, super pumpkin-y, and you can modify with different proteins and tortellini. I made it with spinach ricotta tortellini and it was great, I will absolutely make this again.
I did 2 tsp of red pepper flakes because I love spicy food but next time I’ll do 1 tsp.
Hey Lauren,
Thanks so much for trying this recipe and your feedback, so glad to hear it was enjoyed! Happy Holidays! XxT