Description
This creamy pumpkin pasta sauce is a comforting and flavorful fall-inspired dish featuring a rich blend of pumpkin puree, garlic, onions, and a hint of red chili flakes. Tossed with your favorite short pasta and finished with creamy parmigiano-reggiano and fresh herbs, this recipe offers a deliciously smooth and savory sauce that’s perfect for a cozy meal.
Ingredients
Units
Scale
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
- 1/4 cup vodka or vegetable broth for a non-alcoholic version
- 1 cup heavy cream, warmed to room temperature
- 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
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the dried short pasta according to package instructions until just before al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Sauté the aromatics: Meanwhile, heat a large skillet over medium-low heat and add extra-virgin olive oil. Add minced garlic and red chili flakes, sauté for one minute until fragrant.
- Cook the onion: Add the finely diced onion to the skillet and sauté 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 with a wooden spoon to prevent burning.
- Cook down the pumpkin: Over medium heat, add the pumpkin puree to the skillet. Cook for 3 to 4 minutes, stirring frequently until the moisture evaporates and the pumpkin sticks slightly and starts to caramelize at the bottom.
- Add vodka: Pour in the vodka (or vegetable broth) and let it simmer for 2 to 4 minutes until most of the liquid evaporates and the alcohol smell dissipates.
- Simmer cream: Reduce heat to medium-low and stir in the warmed heavy cream. Simmer the sauce for about 5 minutes until it thickens enough to coat the back of a wooden spoon.
- Add the pasta to the sauce: Season the pumpkin sauce with salt and pepper and reduce heat to low. Using a slotted spoon, transfer pasta to the sauce. Stir in the grated parmigiano-reggiano cheese.
- Adjust the consistency: Loosen the sauce with a few tablespoons of reserved pasta water and simmer for 1 to 2 minutes until the sauce becomes glossy and clings to the pasta. Season again with salt and pepper as needed.
- Serve: Divide the pasta among serving bowls, garnish with fresh basil or parsley, and sprinkle with additional parmesan cheese if desired.
Notes
- For an extra creamy and smooth sauce, finely dice the onion as small as possible or blend the sauce before tossing with pasta.
- Store leftover pasta in an airtight container in the refrigerator for 2 to 3 days.
- Reheat leftovers gently on the stove with a splash of milk or cream to restore creaminess.
- Use vegetable broth instead of vodka for a non-alcoholic version without losing flavor depth.
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe)
- Calories: 625
- Sugar: 6g
- Sodium: 247mg
- Fat: 37g
- Saturated Fat: 17g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 78mg
