This easy pumpkin pasta sauce is creamy and cheesy, with a subtle heat! Think of it as a fun twist on classic vodka sauce, but with pumpkin instead of tomato. Best of all, it's a quick weeknight dinner that comes together in just about 30 minutes.
As soon as fall rolls around, I can guarantee I'll be making ALL the pumpkin recipes, like my garlic pumpkin cheesy bread and this wonderful creamy pumpkin pasta recipe. The pumpkin adds an earthy, comforting flavor, balanced nicely with garlic, onion, chili flakes, and heavy cream.
Inspired by the classic spicy vodka pasta, I cook down the pumpkin (like you would tomato paste), then deglaze with a splash of vodka to bring a little heat. It's unconventional, but yields a delicious sauce! The resulting dish is cozy and rich, almost like an alfredo, and it's truly perfect way to usher in the cooler weather.
Ingredient Notes
- Vodka: Like a classic vodka sauce, vodka adds a bit of "heat" and extra flavor to the dish. However, you can substitute it with vegetable broth if desired.
- Pumpkin Puree: Use canned pureed pumpkin or fresh pumpkin puree, just avoid buying "pumpkin pie filling" which has added sugar and spices in it! If using homemade pumpkin puree, use 1 cup puree instead of ¾ cup.
- Heavy Cream: Cream is the secret to achieving such a comforting sauce. Unfortunately, half-and-half will curdle when boiled, so I don't recommend it as a substitute.
- Pasta: I prefer a short cut, like pipette rigate, rigatoni, radiatore, or fusilli. This would be great with homemade orecchiette too!
For a full list of ingredients and quantities, refer to the recipe card.
How to Make This Creamy Pumpkin Pasta Sauce Recipe
Step 1: Bring a large pot of salted water to a boil. Cook pasta until just before al dente. Make sure to reserve some pasta water to thin out the sauce.
Step 2: Meanwhile, set a large skillet over medium-low heat and saute the olive oil with the garlic and red chili flakes until aromatic. Add the onion, and cook for 7 - 8 minutes until softened and translucent.
Step 3: Over medium heat, add pumpkin puree and cook until it begins to stick to the sides of the pan and caramelizes slightly.
TIP: Cooking down the pumpkin puree helps removes excess moisture and concentrates the flavors.
Step 4: Add vodka (if using). Simmer for 2 - 3 minutes, until most of the liquid evaporates and the smell dissipates. Whisk in cream and simmer for a few minutes over medium-low heat.
Step 5: Stir in cooked pasta and parmesan cheese. If the sauce seems thick, you can loosen it with a bit of pasta water. Make sure to season it with a nice pinch of salt and a generous grind of black pepper.
Step 6: Divide amongst serving bowls, top with fresh herbs and cheese, and enjoy!
Storage Instructions
Store leftover pasta in an airtight container in the fridge for 2 - 3 days. Reheat on the stove with a splash of milk or cream to achieve a creamy sauce.
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Happy eating! Love, KarishmaCreamy Pumpkin Pasta Sauce
Ingredients
- 8 ounces dried short pasta, such as rigatoni, fusilli, or pipette rigate
- 3 tablespoons extra-virgin olive oil
- 4 medium garlic cloves, finely minced
- ½ teaspoon red chili flakes, use half for a milder sauce
- 1 medium onion, very finely diced
- Salt and black pepper
- ¾ cup canned pumpkin puree, or 1 cup fresh pumpkin puree
- ¼ cup vodka, or vegetable broth for a non-alcoholic version
- 1 cup heavy cream, warmed to room temperature to prevent the sauce from breaking
- ½ 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 8 ounces dried short pasta according to package instructions until just before al dente. Reserve 1 cup pasta water, then drain pasta.
- Saute the aromatics: Meanwhile, set a large skillet with 3 tablespoons extra-virgin olive oil over medium-low heat. Add 4 medium garlic cloves, minced, and ½ teaspoon red chili flakes, and saute for 1 minute until aromatic.Add 1 medium onion, diced, and saute for 7 - 8 minutes until soft and translucent. Season with Salt and black pepper.Note: If the bottom of the pan begins to brown, you can gently scrape the bits with a wooden spoon.
- Cook down the pumpkin: Over medium heat, add ¾ cup canned pumpkin puree and cook down for about 3 - 4 minutes, stirring frequently until any remaining moisture evaporates from the puree.Note: You will know the moisture has evaporated when the puree begins to stick to the sides of the pan. It may also start caramelizing and turning light-brown at the bottom of the pan -- this is good!
- Add vodka: Add ¼ cup vodka (or vegetable broth). Let simmer for 2 - 4 minutes, until most of the liquid evaporates and the smell dissipates.
- Simmer cream: Reduce the heat to medium-low, then stir in 1 cup heavy cream. Simmer for 5 minutes (or until thick enough to coat the back of a wooden spoon).
- Add the pasta: Season pumpkin sauce with salt and pepper and reduce heat to low. Using a slotted spoon, transfer pasta to the sauce. Add ½ cup loosely packed grated parmigiano-reggiano cheese and stir pasta into sauce. Loosen the sauce with a few tablespoons of pasta water, then simmer for 1 - 2 minutes until sauce looks glossy and clings to the pasta. Season again with salt and pepper as needed.
- Serve: Divide among serving bowls, and top with fresh herbs and additional cheese if desired.
Video
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Daniel
What a cozy and delicious meal! I loved the richness of flavor and the slight heat that brings it all together! Yum!
Karishma
Thank you so much! Happy to hear you enjoyed it.
Christina
Delicious. Even the husband who doesn't like pumpkin really liked it.
Karishma
Love to hear that! Thanks so much for trying out the recipe 🙂