Description
This creamy pumpkin pasta sauce recipe combines the comforting flavors of pumpkin puree with garlic, chili flakes, and Parmigiano-Reggiano cheese in a luscious, velvety sauce. It’s simmered with a touch of vodka for depth and enriched with heavy cream, perfect for coating your favorite short pasta like rigatoni or fusilli. Garnished with fresh herbs, this dish is a cozy, flavorful autumn meal ready in just 30 minutes.
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 the package instructions until just before al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Saute the aromatics: Heat a large skillet over medium-low heat and add the extra-virgin olive oil. Add minced garlic and red chili flakes, sauté for 1 minute until fragrant. Then add the finely diced onion and sauté for 7-8 minutes until soft and translucent. Season with salt and black pepper. If the pan browns, scrape the bits gently with a wooden spoon.
- Cook down the pumpkin: Over medium heat, add the pumpkin puree to the skillet and cook for about 3-4 minutes, stirring frequently until the moisture evaporates and the pumpkin begins to stick and caramelize slightly on the pan’s sides.
- Add vodka: Pour in the vodka (or vegetable broth for a non-alcoholic version) and let it simmer for 2-4 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 gently for 5 minutes until the sauce thickens enough to coat the back of a wooden spoon.
- Add the pasta: Season the pumpkin sauce with salt and pepper, reduce heat to low. Using a slotted spoon, transfer the cooked pasta directly into the sauce. Add grated Parmigiano-Reggiano cheese and stir to combine.
- Loosen sauce and finish: Add a few tablespoons of reserved pasta water to loosen the sauce, then simmer for 1-2 more minutes until glossy and clings to the pasta. Adjust seasoning with salt and pepper as needed.
- Serve: Divide the pasta among serving bowls and garnish with fresh basil or parsley and additional grated cheese if desired.
Notes
- For an extra creamy and smooth sauce, finely dice the onion or alternatively blend the sauce before tossing with pasta.
- Storage and Reheating: Store leftover pasta in an airtight container in the refrigerator for 2-3 days. Reheat gently on the stove with a splash of milk or cream to restore creaminess.
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
