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Pumpkin Pasta Sauce

A creamy and flavorful Pumpkin Pasta Sauce that brings the warmth of autumn into your kitchen, perfect for cozy dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil adds richness and depth
  • 2 tablespoons unsalted butter for a creamy texture and flavor
  • 1 large yellow onion, diced providing a sweet and aromatic base
  • 10 cloves garlic, minced infusing the sauce with a robust aroma
  • 1.5 cups chicken broth providing a savory liquid base
  • 15 ounces pure pumpkin puree the star ingredient for creaminess and flavor
  • 8 ounces ricotta cheese adding creamy texture
  • 8 ounces half and half to create a velvety sauce
  • 1 pound pasta of choice pappardelle recommended
Herbs and Spices
  • 2 teaspoons kosher salt, divided enhances the flavors
  • 1 teaspoon dried thyme for an earthy note
  • 1 teaspoon dried sage a savory touch perfect for fall
  • 1/4 - 1/2 teaspoon ground nutmeg optional, adds warm spice
  • 1/4 - 1/2 teaspoon red pepper flakes optional, for a hint of heat
  • 3 tablespoons tomato paste enriching the sauce with depth
For Finishing
  • 1.5 - 2.5 cups reserved salted pasta water to adjust the sauce's consistency
  • Parmesan cheese and fried sage leaves for garnish, optional

Method
 

Preparation
  1. In a hot skillet or saucepan, add the olive oil and butter. Once melted, toss in the diced onion with a pinch of salt. Cook for about 4-5 minutes, stirring frequently until soft and translucent.
  2. While the onions are cooking, bring a large pot of salted water to a boil for the pasta.
Cooking
  1. Once the onion is translucent, stir in the tomato paste, minced garlic, thyme, sage, red pepper flakes, and nutmeg (if using). Sauté for 3-5 minutes, stirring constantly to avoid burning, until the mixture is fragrant.
  2. Pour in the chicken broth to deglaze the pan, scraping up flavorful bits. Add the pumpkin puree and a good pinch of salt, stirring until well combined.
  3. Gradually mix in the half and half followed by the ricotta cheese, stirring until the sauce is warm and smoothly blended.
  4. Drain your pasta and toss it directly into the sauce in the skillet, adding a few ladles of reserved pasta water to loosen the sauce.
  5. Serve immediately topped with freshly grated parmesan cheese and crispy fried sage leaves.

Notes

This dish is best enjoyed fresh while piping hot! It can be stored in an airtight container in the fridge for up to 5 days. Freeze the sauce without the noodles for up to 6 months.