Fusion Pumpkin alla Vodka

 https://www.foodandwine.com/gochujang-pumpkin-alla-vodka-8725589

We like this topped w some sliced sausages or shrimp, side salad, & bread to sop up extra sauce 

Ingredients

• 16 oz rigatoni pasta

• 3 tablespoons butter

• 1 medium yellow onion, chopped 

• 4 garlic cloves, finely chopped

• 2-3 Tbs red curry paste 

• 3 Tbs tomato paste

• 1/2 cup vodka

• 1 cup canned pumpkin

• 1 cup heavy whipping cream

• 1/2 cup grated Parmesan cheese

• 1 teaspoon fish sauce 

• Cracked black pepper

  Directions

  Ingredients

  • 12 ounces paccheri or rigatoni pasta

  • 1/2 teaspoon kosher salt, plus more for pasta cooking water

  • 3 tablespoons unsalted butter

  • 1 medium yellow onion, chopped (about 1 1/4 cups)

  • 4 garlic cloves, finely chopped

  • 1/4 cup gochujang

  • 2 tablespoons tomato paste

  • 1/2 cup vodka

  • 1 cup canned pumpkin

  • 1 cup heavy whipping cream

  • 2 ounces Parmigiano-Reggiano cheese, grated, plus more for garnish (about 1/2 cup)

  • 1 teaspoon fish sauce (optional)

  • Cracked black pepper

  1. In a large saucepan or pot, cook pasta in boiling salted water according to package directions until al dente, about 10 to 12 minutes. Drain pasta, reserving 1 1/2 cups cooking water.

     Meanwhile, melt butter in a large high sided skillet over medium; add onion and cook, stirring often, until softened and translucent, 8 to 10 minutes, adding garlic during last minute of cooking.

     Add curry paste and tomato paste, and cook over medium, stirring constantly, until darkened in color, about 2 minutes. Add vodka, and cook, stirring and scraping up any browned bits on bottom of pan, until most of the alcohol has evaporated, about 2 minutes

     Stir in pumpkin and cream, bring to a simmer over medium, then add cooked pasta, cheese, 1/2 cup of the reserved pasta cooking water, and cook, stirring constantly, until sauce is glossy and coats pasta, adding pasta cooking water 2 tablespoons at a time to reach desired consistency, about 3 minutes. Remove from heat, stir in fish sauce if using, and divide evenly between 4 bowls. Garnish with more grated Parmigiano-Reggiano cheese and cracked black pepper