truff kitchen
Pumpkin & Truffle Pasta
Cook Time
15 minutes
Prep Time
15 minutes
Servings
4
Ingredients
1 pound rigatoni pasta, cooked according to the instructions on the package
1/2 cup reserved pasta water
1 1/2 tablespoons olive oil
1 1/2 teaspoons TRUFF White Truffle Oil
2 shallots, peeled and minced
4 garlic cloves, peeled and minced
1/4 cup vodka
1 cup chicken broth
1 can pumpkin puree
1/2 cup heavy cream
1 tablespoon tomato paste
Pinch ground nutmeg
Pinch crushed red pepper
Salt and pepper, to taste
Fresh basil and sage, chopped, for garnish
Parmesan cheese, grated, for serving
Shop Recipe
Check out our variation of a classic penne alla vodka dish with a flavorful, fall twist!
We’ve masterfully infused this homemade sauce with the rich flavors of pumpkin and the aromatic nature of TRUFF White Truffle Oil. When combined, these ingredients create a dish that exudes elegance in each bite.
Serve this dish as a casual weeknight meal or pair with other other seasonal dishes for a Fall feast!
Instructions
Heat olive oil and TRUFF White Truffle Oil in a skillet.
Add shallots and garlic to the skillet and sauté for two minutes.
Deglaze the skillet with vodka and bring to a simmer.
Continue to simmer until the vodka has reduced by half.
Add the chicken broth, pumpkin puree, cream, and tomato paste to the skillet, whisk to combine.
Season with nutmeg, crushed red pepper flakes, salt, and pepper to taste.
Cook for five minutes, whisking frequently.
Add the cooked rigatoni to the skillet and stir to combine.
Cook for one minute to reheat the pasta.
Divide the pasta between plates or bowls and top with basil, sage, and parmesan before serving.
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