Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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