Rotini alla Vodka with Butternut Squash and Ground Beef
A rich and creamy tomato pasta made with ground beef seasoned like Italian sausage, roasted butternut squash, Parmesan, and a splash of vodka. The butternut squash adds a subtle sweetness and makes the sauce especially creamy and flavorful.
Ingredients
Italian Sausage Style Ground Beef
- 1 ½ pounds ground beef
- 1 teaspoon fine salt
- 1 teaspoon Italian seasoning
- 1 teaspoon ground sage
- 1 ½ teaspoons fennel seeds whole or crushed
- ½ teaspoon black pepper
- 2 teaspoons maple syrup
- 1 tablespoon red wine vinegar
- 1 clove garlic finely minced
Pasta and Sauce
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 onion diced
- 4 cloves garlic finely minced
- ½ teaspoon dried oregano
- Pinch of red pepper flakes
- 28 ounce can whole tomatoes roughly chopped
- 1 ½ cups roasted butternut squash
- 1 ½ cups chicken stock plus more as needed
- ½ cup heavy cream
- 2 to 4 tablespoons vodka optional
- ½ cup finely grated Parmesan cheese plus more for serving
- 1 pound rotini pasta
- ½ cup reserved pasta water plus more as needed
- Salt for the pasta water
Instructions
- Roast the butternut squash
- Slice off the top and bottom, slice it in half lengthwise, scoop out the seeds, and coat with olive oil, salt, and pepper. Place the squash flesh-side down and roast at 375 for 45 minutes, until a fork can pierce it with little resistance. Scoop out the flesh and measure 1 ½ cups.
- Season the ground beef with the salt, Italian seasoning, sage, fennel, black pepper, maple syrup, red wine vinegar, and garlic. Brown over medium high heat, then remove from the pot and set aside.
- Add the butter and olive oil to the same pot. Sauté the onion until softened, then add the garlic, oregano, and red pepper flakes. Stir in the tomatoes, roasted butternut squash, and chicken stock. Simmer for about 30 minutes.
- Meanwhile, cook the rotini in generously salted water until al dente. Reserve at least ½ cup pasta water before draining. Return the pasta to the same pot after draining; we will mix some of the sauce into it later.
- Blend the tomato and butternut squash sauce until smooth. Blend in the heavy cream and vodka, if using. Return the beef to the sauce and simmer for 10 minutes.
- To the rotini pot, add enough sauce to coat it generously. Reserve any extra sauce for another meal. Add the Parmesan cheese and stir until melted into the sauce. If the sauce is too thick, add reserved pasta water a little at a time until it reaches a silky, creamy consistency. Taste and adjust the seasoning as needed.
Video
Notes
- You can substitute Italian sausage for the seasoned ground beef.
- Roast the butternut squash ahead of time to make this recipe faster.
- The vodka is optional, but even a small amount adds depth to the tomato sauce.
- You may have extra sauce. Store it separately in the refrigerator or freezer for another meal.
