Celebrate pumpkins in autumn with this easy pasta dish that makes the most of this gourd. Vodka and chilli provide a lovely deep flavour
Prep:20 mins
Serves 4
1 small pumpkin (about 600g), cut into chunks2 tbsp olive oil12 sage leaves1 small onion, finely chopped2 garlic cloves, finely grated or crushed¼ tsp chilli flakes500g pasta (we used penne)75g tomato purée75ml vodka100ml double cream
STEP 1Cook the pumpkin for 15-20 mins in a steamer over boiling water, or cook in the microwave until tender. Set aside until cool enough to handle. Blitz in a food processor or using a hand blender until smooth. Heat the oil in a large frying pan and fry the sage for 30 seconds-1 min until crisp. Lift out of the oil using a slotted spoon and put on a plate lined with a sheet of kitchen paper to drain off the excess oil.STEP 2Fry the onion in the sage oil over a medium-low heat for 10-12 mins until softened but not golden. Stir in the garlic and chilli flakes, and cook for 1 min more. Set aside.STEP 3Cook the pasta following pack instructions, about 10-12 mins. Drain, reserving a mugful of the cooking water.STEP 4Meanwhile, put the onion mix back on the heat and stir in the tomato purée and vodka. Cook for a few minutes until the alcohol evaporates, then stir in the pumpkin purée and double cream and bring to a simmer. Remove from the heat and stir into the cooked pasta along with enough of the pasta water to form a thick sauce. Top with the sage.
