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Creamy Pumpkin Pasta Sauce Recipe

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4.1 from 10 reviews

This creamy pumpkin pasta sauce recipe features tender short pasta tossed in a rich, savory blend of pumpkin puree, garlic, chili flakes, and Parmesan, finished with fresh herbs for a comforting and flavorful meal perfect for fall or any time you crave a cozy dish.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Pasta

  • 8 ounces dried short pasta (such as rigatoni, fusilli, or pipette rigate)

Sauce

  • 3 tablespoons extra-virgin olive oil
  • 4 medium garlic cloves (finely minced)
  • 1/2 teaspoon red chili flakes (use half for a milder sauce)
  • 1 medium onion (very finely diced)
  • Salt and black pepper, to taste
  • 3/4 cup canned pumpkin puree (or 1 cup fresh pumpkin puree)

Finishing

  • 1 cup heavy cream (warmed to room temperature to prevent the sauce from breaking)
  • 1/2 cup loosely packed grated parmigiano-reggiano cheese (plus more for topping)
  • A handful of basil leaves or chopped flat-leaf parsley (for garnish)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook 8 ounces dried short pasta according to package instructions until just before al dente. Reserve 1 cup pasta water, then drain the pasta.
  2. Saute the aromatics: Meanwhile, heat 3 tablespoons extra-virgin olive oil in a large skillet over medium-low heat. Add 4 minced garlic cloves and 1/2 teaspoon red chili flakes, sautéing for 1 minute until fragrant. Add 1 finely diced medium onion and cook for 7 to 8 minutes until soft and translucent. Season with salt and black pepper. If the pan starts to brown, gently scrape the bottom to prevent burning.
  3. Cook down the pumpkin: Over medium heat, stir in 3/4 cup canned pumpkin puree. Cook for about 3 to 4 minutes, stirring frequently, until the moisture evaporates and the puree begins to stick to the pan edges and caramelize slightly, developing a deeper flavor.
  4. Simmer cream: Reduce heat to medium-low and stir in 1 cup room-temperature heavy cream. Let the sauce simmer gently for 5 minutes or until thick enough to coat the back of a wooden spoon.
  5. Add the pasta: Season the pumpkin sauce with salt and pepper, then reduce heat to low. Using a slotted spoon, transfer the pasta directly into the sauce. Add 1/2 cup grated parmigiano-reggiano and stir gently to combine. Loosen the sauce by adding a few tablespoons of the reserved pasta water, letting it simmer for 1 to 2 minutes until the sauce is glossy and clings beautifully to the pasta. Adjust seasoning as needed.
  6. Serve: Divide the pasta among serving bowls and garnish with fresh basil or parsley and additional Parmesan cheese if desired. Serve immediately for best flavor and texture.

Notes

  • Use reserved pasta water to adjust sauce thickness and help it cling to the pasta.
  • Warm the heavy cream to room temperature before adding to avoid curdling or breaking.
  • If you prefer a milder sauce, reduce the amount of red chili flakes.
  • Fresh herbs like basil or parsley enhance the flavor and add brightness to the dish.
  • This sauce works well with various short pasta shapes, so feel free to substitute based on preference.

Find it online: https://allcookedup.com/creamy-pumpkin-pasta-sauce-recipe/