This gluten and dairy-free pumpkin penne alla vodka is the perfect comfort food for fall! It’s rich, creamy, and topped off with crispy sage.

Penne Alla vodka has always been one of my favorite pasta dishes. It’s also referred to as “pink sauce” sometimes as it’s a lighter shade than marinara. It’s made with tomato pasta, vodka, cream, and lots of cheese. This version is totally dairy-free, gluten-free and made with added pumpkin for a fall flair! It’s just as delicious as the original, while also being easier to tolerate for those with food intolerances.

Why You’ll Love This Pumpkin Alla Vodka

• It’s perfect for fall. Anything with pumpkin is a must for fall and winter.
• It’s hearty and comforting. This bowl of pasta is like a warm hug! It’s classic comfort food.

The Ingredients for Pumpkin Alla Vodka

• Gluten or Grain-Free Pasta. You can use either penne or ziti. To make it grain-free, use cassava or chickpea-based pasta.
• Canned Coconut Milk. I like the brand Native Forest. You’ll want to use canned as it’s higher in fat.
• Pumpkin Puree. You can use canned pumpkin puree, or your own that you make fresh.
• Tomato Paste. I also use my nightshade-free marinara sauce to make it nightshade free.
• Vodka. You don’t need a lot of vodka in this pasta to get a rich flavor!
• Sage. You’ll use both fresh and dried.
• Shallots and Garlic.
• Ghee. You can also use olive oil.

How to make Pumpkin Alla Vodka

• Step 1. Saute the shallot, garlic, and sage leaves. Then add the tomato paste and allow to cook down.
• Step 2. Add the vodka, scraping the bottom on the pan to deglaze and allowing the vodka to cook down for a few minutes.
• Step 3. Add the pumpkin, coconut milk, salt, pepper, and sage to the pan and stir to combine, cover and simmer for 10-15 minutes.
• Step 4. Cook the pasta and make sure to save 1 cup of pasta water aside.
• Step 5. Add the pasta to the sauce, and add about 1/4 cup of pasta water at a time, until the sauce is your desired texture. Add the ghee and stir to coat.
• Step 6. Serve the pasta topped with the crispy sage.

Can you add protein to pumpkin penne alla vodka pasta?

You can add chicken to this pasta, crispy Prosciutto, or pancetta! Shrimp may also be a great addition.

Can you make this recipe AIP-friendly?

• Use nightshade-free marinara instead of tomato paste.
• Use grain-free pasta like jovial.
• You’d have to omit the vodka, see below for more details…

Can you make this recipe without the vodka?

The vodka is really the heart and soul of this dish. As someone who barely drinks a glass of wine maybe once a year and doesn’t drink liquor, cooking with it is a very different story! It cooks off the alcohol and you’re left with just a rich flavor instead of a buzz. I love to cook with wine, or vodka, even if I don’t drink it. So, it’s up to you if you want to forgo it from this dish.

You’ll also love…

• Instant Pot Pasta
• Lemon Garlic Shrimp Pasta
• Butternut Squash Pasta

Pumpkin Penne Alla Vodka {gluten & dairy free}

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• Author: Michelle
• Yield: 4 servings 1x

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Ingredients

Units USM Scale 1x2x3x

• 1 lb gluten-free (or grain-free) penne
• 3/4 cup – 1 cup pasta water
• 2 tbsp olive oil
• 1 shallot, sliced thin
• 3 cloves garlic, minced
• 4–5 leaves of sage
• 2 tbsp tomato paste (sub nightshade-free marinara)
• 1/3 cup vodka
• 1 cup pumpkin puree
• 3/4 cup full-fat coconut milk
• Salt and pepper
• 1 tsp dried sage
• 1 tbsp ghee

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Instructions

1. Using a large, deep skillet to heat 2 tbsp olive oil over medium-low heat. Add the shallot, garlic, and sage leaves. Cook the sage leaves for 1-2 minutes on each side until crisp and set aside, while lightly sauteeing the garlic and shallot for 3-4 minutes.
2. Add the tomato paste to the pan and stir to cook down for 2-3 minutes. Pour the vodka in the pan, scraping the bottom on the pan to deglaze and allowing the vodka to cook down for a few minutes.
3. Add the pumpkin, coconut milk, salt, pepper, and sage to the pan and stir to combine. Bring to a low boil and reduce to a low simmer. Cover and simmer for 10-15 minutes.
4. While the sauce cooks, bring a large pot of salted water to a boil and cook the pasta until al dente, setting 1 cup of pasta water aside. Strain the pasta.
5. Add the pasta to the sauce, and add about 1/4 cup of pasta water at a time, stirring to coat until the sauce is your desired texture. Add the ghee and stir to coat.
6. Serve the pasta topped with the crispy sage.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

• Serving Size: 1 serving
• Calories: 404
• Fat: 21.1g
• Carbohydrates: 45.9g
• Fiber: 4.5g
• Protein: 6.1g