pumpkin penne alla vodka

1 pound penne or rigatoni

2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

½ cup pancetta, minced (prosciutto or bacon can be substituted) (about 3-ounces)

½ teaspoon red pepper flakes

2 garlic cloves, minced

1 shallot, minced (optional)

1 tube tomato paste

1 shot glass (3 tablespoons) vodka

3/4 cup canned pumpkin puree

1 cup heavy cream

2 teaspoons kosher salt, more to taste

½ cup grated Parmigiano cheese

¼ cup reserved pasta water

Boil the pasta based on package instructions.

While the pasta cooks, heat olive oil and butter in a large skillet pan on medium heat. 

Once the butter melts, add pancetta and cook for 5 minutes until fat is rendered and pancetta is crisp.

Remove the pancetta from the pan and reserve.

Add red pepper flakes, garlic and shallot and cook until softened, 2 to 3 minutes. Carefully squeeze in the tomato paste and using a wooden spoon, gently swirl and spread it around the pan. Heat for 2 minutes while you move it around. Add the vodka and mix it to the paste. Add the pumpkin puree and mix to combine. Then, add the heavy cream and increase the heat to medium high. Carefully swirl the heavy cream into the paste to fully incorporate. Add salt and Parmigiano cheese. Taste and add a pinch more salt if desired.

Strain the pasta and add the pasta and the reserved pasta water into the sauce.