Brown Butter Pumpkin Tortellini Vodka

This brown butter pumpkin tortellini alla vodka is the dish I crave as soon as autumn leaves start to fall. Each bite wraps up earthy pumpkin in a creamy tomato vodka sauce laced with nutty brown butter and crispy sage. It is a celebration of comfort and warmth that feels just right for cozy evenings or when you want something to impress without spending the whole night in the kitchen.

I first made this as a date night surprise during pumpkin season. Now it is our go-to dish when we want to slow down and savor a special meal at home.

Ingredients

• Pumpkin tortellini: Choose fresh or high-quality refrigerated pasta for best flavor and tenderness. Pumpkin brings sweet earthy flavor that sings in this recipe.
• Unsalted butter: Fresh butter browns beautifully and creates rich depth with nutty notes when cooked. Go for European style if available.
• Fresh sage: Aromatic sage pairs perfectly with both brown butter and pumpkin. Select leaves that look vibrant and unblemished.
• Olive oil: Use a good everyday olive oil for a gentle fruity base for the sauce.
• Shallot: Provides sweet subtle onion flavor and softens quickly. Pick firm bulbs with smooth skin.
• Garlic: Fresh garlic adds a bold kick to the sauce. Look for plump cloves.
• Vodka: Quality vodka helps meld the flavors without leaving any boozy taste. Use what you would drink or have on hand.
• Crushed tomatoes: Opt for a can with no added sugar or unnecessary seasonings for pure tomato flavor.
• Heavy cream: Adds velvety body to the sauce. Use full fat for the creamiest results.
• Red pepper flakes: A pinch brings gentle background heat. Adjust to your spice preference.
• Salt and black pepper: Essential for balancing flavors. Taste and adjust before serving.
• Parmesan cheese: Freshly grated Parmesan melts best. Choose a real aged Parmigiano Reggiano or Grana Padano.
• Fresh sage leaves for garnish: Adds a pretty finishing touch and a crisp texture if fried in brown butter

Instructions

Prepare Ingredients:

Gather all ingredients and measure ahead so the process goes smoothly This is especially helpful when dealing with fastmoving sauce steps

Brown the Sage Butter:

Melt unsalted butter in a large skillet over medium heat Add fresh sage leaves and cook swirling gently until the butter turns golden and smells nutty about three to four minutes Remove the crispy sage with a slotted spoon and save for garnish Pour brown butter into a bowl for later

Sauté Shallot and Garlic:

In the same skillet add olive oil and finely chopped shallot Sauté over mediumlow heat until translucent about two to three minutes Add minced garlic and cook for another minute to release its fragrance

Deglaze with Vodka:

Carefully pour in vodka and simmer for two minutes letting it reduce slightly and cook off the harsh edges This step is quick so stay close

Simmer the Tomato Sauce:

Add crushed tomatoes red pepper flakes salt and black pepper to the skillet Mix well and simmer for eight to ten minutes Stir often to prevent sticking You want the sauce to thicken and deepen in flavor

Finish with Cream and Brown Butter:

Reduce heat Stir in heavy cream and the reserved brown butter Simmer gently for two minutes until the sauce is silky and cohesive Taste and season as you like

Cook the Tortellini:

While the sauce simmers cook pumpkin tortellini in a generous pot of salted boiling water according to package directions Drain well so the pasta does not become watery

Combine Pasta and Sauce:

Add drained tortellini to the skillet with sauce Toss gently so each piece gets coated Stir in grated Parmesan for added richness and melt

Plate and Serve:

Serve immediately Garnish each bowl with crispy sage leaves and extra Parmesan for that final flourish

My favorite part is crisping the sage in brown butter It fills the kitchen with the most inviting aroma and tastes as good as it smells Last fall my niece insisted on helping with this part and now it has become our little tradition

Storage Tips

To store leftovers transfer cooled pasta to an airtight container Refrigerate for up to three days When reheating add a splash of cream or milk to loosen the sauce and stir well Heat gently over low to avoid separating the sauce The crispy sage topping is best added fresh when serving

Ingredient Substitutions

If you cannot find pumpkin tortellini try butternut squash or cheese tortellini for a similar sweetness and texture If you do not have vodka you can deglaze the pan with a splash of vegetable broth or even water For a dairyfree version look for plantbased cream and butter alternatives though the flavor will change

Serving Suggestions

Pair this pasta with a green salad dressed simply with lemon and olive oil Some crusty bread or garlic knots are great for mopping up extra sauce For drinks go with a crisp white wine like Pinot Grigio or a light red such as Chianti Just a sprinkle of extra Parmesan tableside is always welcome

Cultural and Seasonal Notes

Pumpkin tortellini alla vodka is a mashup of Italian comfort and ItalianAmerican celebration using fall flavors and a sauce that is beloved for its creamy richness While pumpkin is the flavor of autumn you can make this year round by switching out the stuffing or using shelfstable tortellini when fresh is not available

Seasonal Adaptations

Use sage from your own herb garden during autumn months Substitute roasted sweet potato filled tortellini for another fall twist Make extra brown butter and keep in the fridge to drizzle over roasted root vegetables

Success Stories

A friend made this for her Friendsgiving potluck and the bowl was scraped clean before the turkey even hit the table The creamy tangy sauce and the sweet tender pasta made everyone ask for the recipe It is a surefire crowd pleaser and always sparks a conversation about homemade brown butter

Freezer Meal Conversion

Prepare the vodka sauce in advance leaving out the cream and brown butter Freeze the base in an airtight container for up to three months Thaw in the fridge add cream and brown butter when reheating and toss with freshly cooked tortellini just before serving This way you can whip up a cozy dinner in no time

Let your kitchen fill with cozy autumn aromas as you stir together this rich and creamy dish. Every bite is sure to become a new fall favorite to share.

Common Recipe Questions

→ Can I use refrigerated or dried tortellini?

Fresh or refrigerated tortellini works best for tenderness, but high-quality dried can be used—adjust cooking time as needed.

→ What can I substitute for pumpkin tortellini?

Butternut squash or cheese-filled tortellini are delicious alternatives that complement the brown butter and vodka sauce.

→ Is it possible to omit vodka?

Yes. For no alcohol, use vegetable broth or water to deglaze the pan—the sauce will still be flavorful and creamy.

→ How do I make the sauce extra velvety?

Simmer the cream and brown butter together gently for a few minutes before tossing in the pasta to achieve maximum silkiness.

→ What wine pairs well with this dish?

Try a crisp Pinot Grigio or a light red like Chianti to complement the richness of the pasta and sauce.