Greg's Instant Pot Tortellini with Pumpkin Vodka Sauce

Gail Cote

8 sage leaves

3 T salted butter

½ cup EVOO

1 diced shallot or small/medium onion

4 cloves garlic

1 teaspoon dried oregano

¼ cup vodka

2 T tomato paste (I hate only using a portion of a can of tomato paste, so I substituted 2 T of ketchup.)

1 can pumpkin puree, NOT pie filling

2 cups of broth or water to cover pasta (I used one 14.5 oz can of Swanson chicken broth & enough water to make 2 cups)

12 oz tortellini (I used Barilla spinach/cheese tortellini)

1 to 2 tsp red pepper flakes (I used 1 heavy teaspoon)

⅓ cup finely grated parmesan cheese

½ cup heavy cream

1 T salted butter

Saute on high, Melt 3 tablespoons salted butter and add 8 fresh sage leaves. Cook, stirring occasionally, until the butter is browning and the sage is crisp, 3 to 4 minutes. Remove the sage leaves from the butter and discard.

Add the ¼ cup olive oil, 1 diced shallot (or I substituted a diced onion the first try), 4 cloves of diced garlic, 1 teaspoon dried oregano. Cook until the shallots begin to lightly brown, about 3 to 4 minutes.

Add ¼ cup of vodka and cook until the volume reduces by about half, about 1 minute. This will also deglaze your pot.

Add 2 T ketchup or tomato paste, 2 cups of broth or water, and a pinch of salt, stirring occasionally, until sauce is hot and bubblv, about 4 minutes.

Add tortellini and 1 to 2 teaspoons of red pepper flakes, and stir to combine.

Add can of pumpkin on top - DO NOT STIR (Want to avoid the infamous BURN!)

Set to cook under pressure for 7 minutes, and NPR after 5 minutes. (Your tortellini will be al dente - you may need to adjust your cooking time if you like your pasta softer.)

When done cooking, stir in ⅓ cup grated parmigiana, ½ cup heavy cream, and 1 tablespoon of butter. I liked more cheese, so added closer to ⅔ cup of grated parmigiana.

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