Lobster & Pumpkin Vodka Sauce
1 LB Pasta (we used Bucatini) found in store.
2 Shallots, finely diced
4 garlics cloves, minced
1/2 can pumpkin (freeze leftovers)
15 oz crushed tomatoes
1/2 cup vodka
8 oz cream
1/4 cup Wild Mushroom & Sage EVOO
2 TBS Sweet Smoked Chili Rub
1/4 cup pecorino cheese, grated.
Salt & Pepper
Start boiling your pasta water, toss in a pasta rock once it has started boiling, take out for 90 seconds.
Cook according to package directions, do save 1 cup pasta water in case you need to thin out your sauce.
Heat 4 TBS of olive oil and fry up the sage leaves remove and had salt while hot.
Heat 3 TBS of EVOO in a sauté the garlic & shallot until translucent and fragrant.
Add in pumpkin, crushed tomatoes and sweet smoked chili rub. Cook down until it has reduced and is thick.
Add in vodka and cream cook until bubbly and then add cheese until sauce thickens. If it's too thick feel free to add in some of your pasta water - a few tablespoons at a time.