Brown Butter Pumpkin Alla Vodka Tortellini Recipe

Fall is the perfect time to indulge in hearty, warming dishes that celebrate seasonal ingredients. One such dish that perfectly encapsulates the essence of autumn is the Brown Butter Pumpkin Alla Vodka Tortellini. This recipe combines the creamy comfort of vodka sauce with the rich flavors of brown butter and pumpkin, all enveloped in tender tortellini. Whether you’re hosting a cozy dinner party or simply treating yourself to a comforting meal, this dish will surely impress.

Ingredients

For the Tortellini:

• 1 package of fresh or frozen cheese tortellini (about 8 ounces)

For the Brown Butter Pumpkin Sauce:

• ½ cup unsalted butter
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 1 cup heavy cream
• 1/2 cup vodka
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried sage (or fresh if available)
• Salt and pepper to taste
• 1/4 teaspoon nutmeg (optional)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Fresh sage leaves for garnish (optional)

Instructions

Step 1: Cook the Tortellini

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook Tortellini: Add the tortellini to the boiling water and cook according to package instructions until they are al dente. This usually takes about 3 to 5 minutes for fresh tortellini and 6 to 8 minutes for frozen.
3. Drain: Once cooked, drain the tortellini and set aside, reserving a small cup of the pasta water.

Step 2: Make the Brown Butter Pumpkin Sauce

1. Brown the Butter: In a large skillet over medium heat, melt the unsalted butter. Continue cooking, stirring regularly, until the butter turns golden brown and has a nutty aroma. Be cautious not to burn the butter.
2. Add Pumpkin: Stir the pumpkin puree into the browned butter, mixing until well combined.
3. Incorporate Vodka: Carefully add the vodka to the skillet, allowing it to simmer for about 2-3 minutes. This will help cook off the alcohol and enhance the flavor.
4. Combine with Cream: Slowly whisk in the heavy cream, then add the garlic powder, onion powder, dried sage, salt, pepper, and nutmeg (if using). Allow the sauce to simmer for an additional 5 minutes, stirring occasionally, until it thickens slightly.
5. Stir in Cheese: Remove the sauce from the heat and stir in the grated Parmesan cheese until melted and the sauce is smooth.

Step 3: Combine and Serve

1. Combine Tortellini and Sauce: Gently fold the cooked tortellini into the pumpkin sauce. If the sauce seems too thick, add a little reserved pasta water to achieve the desired consistency.
2. Plate the Dish: Serve the tortellini warm, garnished with additional Parmesan cheese and fresh sage leaves if desired.

Tips for Serving

• Pair with Salad: A fresh arugula or spinach salad can help balance the richness of the dish.
• Wine Pairing: Complement your meal with a glass of white wine, such as a Chardonnay or Pinot Grigio, which pairs well with creamy pasta dishes.
• Leftovers: This dish can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of cream or pasta water.

Conclusion

The Brown Butter Pumpkin Alla Vodka Tortellini is not just a meal; it’s an experience that captures the flavors of the season. With its creamy sauce and comforting tortellini, this dish is sure to become a fall favorite in your home. So grab your apron, embrace the season, and enjoy this delightful culinary creation!