Creamy Pumpkin Pasta Sauce
This 30-minute creamy pumpkin pasta features velvety pumpkin puree, a splash of heavy cream, and a hint of spice! It's the ultimate weeknight dinner for fall.
Servings: 4 servings
Calories: 625kcal
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
For an extra creamy and smooth sauce, make sure to *very* finely dice the onion. Alternatively, blend the sauce before tossing with pasta.
Storage and Reheating: 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.
Nutrition
Calories: 625kcal | Carbohydrates: 53g | Protein: 14g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 78mg | Sodium: 247mg | Potassium: 358mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8207IU | Vitamin C: 5mg | Calcium: 186mg | Iron: 2mg
