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This silky smooth and extra creamy Brown Butter Pumpkin Tortellini Alla Vodka is that cozy bowl of pasta we’re all craving most. Cheese Tortellini tossed in a nutty brown butter pumpkin vodka sauce that’s creamy and so delicious! The pumpkin adds a vibrant layer of flavor and richness to this silky smooth and creamy tortellini. Serve this quick cooking dinner up any night of the week. It’s delicious and looks pretty on any table…and everyone LOVES a GOOD creamy vodka pasta. Such a fun fall twist!
It’s mid-October, and in my book, the more creamy pasta and pumpkin recipes the better. I’m trying my best to keep a balance. But with the temperature drop and all the snow this week, I’m really just embracing the cozy.
And this cheesy, creamy tortellini is a true reflection of that.
It’s the perfect dinner to cook up when you’re in need of something simple, but totally delicious and comforting too.
I based this recipe off of my traditional vodka sauce, but added in pumpkin and cheesy tortellini.
It’s all really quick to throw together!
Since we’re using pumpkin, I wanted to include a little sage. I just love the flavor blend of sage and pumpkin…with brown butter. So start out by crisping the sage in butter. The butter will brown on the sage leaves and create a really delicious base for your pumpkin vodka sauce.
Next, add the shallots, garlic, oregano, and chili flakes – for a little extra heat. Then stir in the pumpkin and tomato paste and cook until the mix thickens up a bit.
Now stir in the vodka and let everything simmer for a few minutes. Then add the cream and parmesan and let the sauce hang out for a bit.
In a traditional vodka sauce, the vodka adds a sharp bite that helps to balance out the sweetness of the tomatoes. And the same is true with pumpkin. When used in small amounts, the vodka will boost and intensify the aroma of the sauce. The key is to slowly simmer vodka into the sauce. This will release its flavors and cook out the alcohol.
If you prefer to not cook with alcohol, swap the vodka for chicken broth, vegetable broth, or even just water. That will be totally fine and your sauce will still be great.
While the sauce is slowly cooking, bring some water to a boil for the tortellini. Boil off the tortellini, it should only take a few minutes. I love to use the cheese tortellini from Whole Foods, but Trader Joe’s has really nice options too!
Now toss that tortellini in the sauce. Then serve up bowls of creamy pasta topped with those crispy sage leaves and an extra dusting of parmesan.
An extra special, but super easy, fall dinner. Oh, and I like to serve this up with a big salad on the side – yum!
Looking for other simple winter pasta dishes? Here are my favorites:
Sage Butter Pumpkin Cheese Ravioli
One Pot Spicy Pesto Cheese Baked Rigatoni
Creamy Bacon Tortellini with Charred Broccoli
Lastly, if you make this Brown Butter Pumpkin Alla Vodka Tortellini, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
So good! I’ve made it twice already, and despite not being able to find any dried sage or vodka, the flavour was amazing.
Hi Autumn,
Happy Friday! I am thrilled to hear that this recipe was enjoyed, thanks to much for giving it a try!! xTieghan
Made it tonight for a girls dinner and it was so easy and delish!!
Hi Lindsay,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
Absolutely delicious! Made tonight and really good flavor and a nice change to regular pasta sauce.
Hi Danielle,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
This was really good, but I have one recommendation. Boil and then simmer the vodka for a few minutes to remove the alcohol taste before adding to the pumpkin purée mixture. If you don’t you’ll get the alcohol taste which makes the dish taste off.
Hey Elisa,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan
Delicious! I made a couple subs based on what I had on hand and it was still great!
Hey Aileen,
I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan
This is delicious. My husband and children claim they do not like pumpkin, but they all gobbled this up. I’ll have to make a double batch next time.
Thanks so much for trying out this recipe! 🙂 xTieghan
I’ve made this twice now and just had to comment that this is the best recipe of all time! OMG it’s so good! I can’t stop eating it. It’s addicting!
Thank you so much Jessica!! xTieghan
I’m going to try to make this with a non-filled pasta (maybe shells?) and some ricotta. Is that crazy? Wish me luck!
Hey, that should be delish! 🙂 xTieghan
It was awesome! Such a good sauce!
This looks phenomenal! I’ve been wanting to make a pumpkin pasta dish this weekend and am deciding between this, and the pumpkin ravioli recipe. Do you think this sauce would go well with those raviolis, or would that be too much pumpkin?
Hi there! Yes, the sauce would definitely be yummy with the ravioli! Enjoy 🙂 xTieghan
Wow! This was incredible. One of the top recipes I’ve cooked up. So simple & easy to make, yet so delish. Thank you so much!!
Hi Erika! Thank you so much for trying out this recipe, I hope you loved it! xTieghan
This was amazing!! It’s so simple to make, yet so sophisticated (at least for an inexperienced cook like myself). It’s sweet and spicy and perfect for a hearty fall dinner. Thank you!
Hey! Thanks so much for giving this recipe a try, I’m so happy to hear you loved it! xTieghan
Soo amazing!!! ❤️ Highly recommended!
Hi Lauren! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan
My husband doesn’t normally like squash/autumn inspired pastas, but this one was a win! We added prosciutto and mushrooms into this dish as well.
Hi Emily! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
This recipe is just wonderful! Perfect when made exactly as called for in the recipe AND adaptable for everyone to do a little customization. The second time I made this I used bourbon in lieu of the vodka and 1/4 tsp of nutmeg – all to amp up the fall flavors. Also sautéed some prosciutto along with the sage leaves until crispy and scattered over the top. It was wonderful!
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
Fantastic sauce! Goes really well with the tortellini! And the sage was delicious too. This took me about 50 minutes start to end. I added the entire cup of saved pasta water and I was worried it would be too watery, but when I added the cream and tortellini, the sauce really thickened to the perfect consistency.
Hey! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan