Creamy Pumpkin Pasta Sauce
A smooth, creamy pumpkin pasta infused with garlic, onion, and a touch of spice. Ready in just 30 minutes, it’s a quick and comforting dinner that’s rich, satisfying, and perfect for autumn nights or easy weeknight meals.
Equipment
- 1 large pot (for boiling pasta)
- 1 Large skillet
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 8 ounces dried short pasta rigatoni, fusilli, or pipette rigate
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves finely minced
- ½ teaspoon red chili flakes adjust to taste
- 1 medium onion finely diced
- Salt and black pepper to taste
- ¾ cup canned pumpkin puree or 1 cup fresh pumpkin puree
- ¼ cup vodka or vegetable broth for non-alcoholic option
- 1 cup heavy cream warmed
- ½ cup loosely packed grated Parmigiano-Reggiano cheese plus extra for serving
- A handful of fresh basil leaves or chopped flat-leaf parsley for garnish
Instructions
- Prepare the Pasta: Bring a large pot of water to a rolling boil and generously season it with salt—this will flavor the pasta from within. Add 8 ounces of your chosen dried short pasta, such as rigatoni, fusilli, or pipette rigate. Cook the pasta according to the package instructions, aiming for just before al dente, as it will continue to cook slightly in the sauce. Once cooked, reserve 1 cup of the starchy pasta water, then carefully drain the pasta and set aside.
- Sauté the Garlic and Chili: Place a large skillet over medium-low heat and pour in 3 tablespoons of extra-virgin olive oil. When the oil shimmers, add 4 finely minced garlic cloves and ½ teaspoon red chili flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic. This step builds the aromatic base of the sauce, infusing it with subtle heat and depth of flavor.
- Cook the Onion Until Tender: Add 1 medium finely diced onion to the skillet. Cook slowly over medium-low heat for 7 to 8 minutes, stirring frequently, until the onion becomes soft, translucent, and slightly golden. Season lightly with salt and black pepper during cooking. If the onion or garlic begins to stick or brown too quickly, gently scrape the bottom of the pan with a wooden spoon to prevent burning while still capturing the caramelized flavor.
- Cook Down the Pumpkin: Add ¾ cup canned pumpkin puree (or 1 cup fresh pumpkin puree) to the skillet. Stir continuously over medium heat for 3 to 4 minutes. Allow the pumpkin to cook down and release excess moisture, which helps concentrate its natural sweetness and flavor. You’ll notice the puree thickening and lightly sticking to the sides of the pan, sometimes developing a delicate golden-brown layer at the bottom—this caramelization adds richness and complexity to the sauce.
- Deglaze with Vodka or Broth: Pour in ¼ cup of vodka for a subtle depth of flavor, or substitute with vegetable broth for a non-alcoholic version. Let the liquid simmer for 2 to 4 minutes, stirring occasionally, until most of it has evaporated and the alcohol smell dissipates. This step lifts all the flavorful browned bits from the bottom of the pan into the sauce, enhancing its overall taste.
- Incorporate the Cream: Reduce the heat to medium-low and slowly pour in 1 cup of room-temperature heavy cream. Stir continuously as the cream is absorbed into the pumpkin mixture. Let the sauce gently simmer for 5 minutes, or until it reaches a consistency thick enough to coat the back of a wooden spoon. This creates a luxuriously smooth, creamy texture that clings beautifully to the pasta.
- Combine Pasta with Sauce: Lower the heat to the lowest setting and carefully add the drained pasta to the skillet using a slotted spoon. Sprinkle ½ cup of loosely packed grated Parmigiano-Reggiano over the pasta, and stir gently to ensure every piece is coated in the rich pumpkin cream sauce. If the sauce feels too thick, add a few tablespoons of the reserved pasta water to loosen it slightly while maintaining a glossy, luscious texture. Taste and adjust seasoning with salt and black pepper as needed.
- Garnish and Serve: Transfer the creamy pumpkin pasta to serving bowls. Finish with additional grated Parmigiano-Reggiano and a handful of fresh basil leaves or chopped flat-leaf parsley for a fresh, vibrant touch. Serve immediately while warm for maximum creaminess and flavor.
- Storage and Reheating Tips: Store any leftover pasta in an airtight container in the refrigerator for 2–3 days. To reheat, warm gently in a skillet over low heat, adding a splash of milk or cream to restore the sauce’s original velvety consistency. Avoid microwave reheating if possible, as it can separate the cream and alter the texture.
Notes
- Use short pasta shapes like rigatoni, fusilli, or pipette rigate to help the creamy sauce cling better.
- Make sure the heavy cream is at room temperature before adding it to the pumpkin—this prevents the sauce from curdling.
- Finely dice the onion or even blend the sauce for a perfectly smooth texture.
- Reserve some pasta water to adjust the sauce consistency—it helps achieve a glossy, clingy finish.
- Adjust red chili flakes to taste for mild or spicier versions.
- Leftover pasta can be stored in the fridge for up to 3 days and reheated gently with a splash of cream or milk.
