Throughout COVID and working from home, I have relied on Rachael Ray to inspire me for dinner. This meal was inspired by her November 20 Rachael Ray Show episode. I switched it up because I can't find 'nduja as she always has fancy ingredients and I don't plan ahead. Plus we like meat.
Here is the link: Pumpkin Vodka Cream Pasta
2 T extra virgin olive oil
2 T butter
2 shallots, finely chopped, or 1 small onion, finely chopped
3 cloves garlic, finely chopped
1 lb spicy Italian sausage
Salt and Pepper
1 cup vodka
2 cups vodka
Frozen chopped spinach, excess liquid squeezed out
1 can pumpkin puree (make sure you don't get pumpkin pie filling)
1 cup cream
1 pound shell pasta
1 cup grated Parmigiano-Reggiano cheese
1. Heat water, add salt and cook a minute less than directions.
2. Cook the sausage and drain. Set aside.
3. Heat a large skillet over medium heat with olive oil, add butter and let it melt and foam. Add the onion, garlic and salt and pepper. Soften a couple of minutes.
4. Add the vodka and reduce by about 2/3 then add spinach and sausage. Add pumpkin puree and cream. Keep warm over lowest heat.
5. Drain the pasta, reserving 1 cup pasta water. Toss the pasta with the sauce, adding water as necessary to keep sauce thick but not loose.
6. Add the cheese and stir.
