Brown Butter Pumpkin Tortellini Vodka (Print Version)

Silky pumpkin tortellini in brown butter sage vodka sauce, topped with Parmesan for cozy, autumnal comfort.

# What You’ll Need:

→ Pasta

01 - 18 oz fresh or refrigerated pumpkin tortellini

→ Brown Butter

02 - 1/4 cup unsalted butter
03 - 6 fresh sage leaves

→ Vodka Sauce

04 - 1 tablespoon olive oil
05 - 1 small shallot, finely chopped
06 - 2 cloves garlic, minced
07 - 1/2 cup vodka
08 - 1 can (14 oz) crushed tomatoes
09 - 1/2 cup heavy cream
10 - 1/2 teaspoon red pepper flakes
11 - 1/2 teaspoon salt, plus more to taste
12 - 1/4 teaspoon black pepper

→ To Finish

13 - 1/3 cup freshly grated Parmesan cheese, plus more for serving
14 - Fresh sage leaves, for garnish (optional)

# How to Make It:

01 - Fill a large pot with water, salt generously, and bring to a rolling boil for the tortellini.
02 - In a large skillet over medium heat, melt unsalted butter. Add fresh sage leaves and cook, swirling occasionally, until the butter turns golden brown and develops a nutty aroma, about 3 to 4 minutes. Remove sage leaves with a slotted spoon and reserve for garnish. Transfer the browned butter to a small bowl and set aside.
03 - In the same skillet, add olive oil. Sauté chopped shallot until translucent, about 2 to 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Carefully pour in vodka and let it simmer for 2 minutes to reduce slightly.
05 - Stir in crushed tomatoes, red pepper flakes, salt, and black pepper. Simmer for 8 to 10 minutes, stirring occasionally, until the mixture thickens.
06 - Stir in heavy cream and reserved browned butter. Continue to simmer for 2 minutes, allowing the flavors to meld. Adjust seasoning as needed.
07 - While the sauce simmers, add tortellini to the boiling water and cook according to package directions. Drain thoroughly using a colander.
08 - Add cooked tortellini to the vodka sauce and toss gently to coat. Stir in grated Parmesan cheese until evenly distributed.
09 - Serve immediately, garnished with crispy sage leaves and extra Parmesan as desired.

# Additional Tips:

01 - You may substitute pumpkin tortellini with butternut squash or cheese tortellini if preferred.
02 - Drizzle with additional brown butter before serving for enhanced richness.
03 - Pair with Pinot Grigio or a light-bodied Chianti for an ideal accompaniment.

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