Made with any pumpkin of your choice (golden kuri was used in this recipe), pancetta and a touch of sage, this Pumpkin Pasta Sauce combines creamy richness with savory notes, creating a comforting meal that will warm you up as the weather cools down.
As fall rolls in, it's no secret that pumpkin takes center stage in our kitchens, gracing our coffees and desserts. But pumpkin doesn’t always have to be something made sweet!
This pasta sauce made with fresh pumpkin offers a delightful twist from my Italian kitchen, featuring the savory addition of pancetta. The result is a blend of sweet and salty flavors combined with a velvety, creamy texture that will elevate any pasta you choose with the flavor of autumn!
This recipe uses kuri pumpkin, also known as red kuri or Hokkaido pumpkin, which is a variety of winter squash. It's typically red or orange and has a sweet, nutty flavor, making it a popular choice for both sweet and savory dishes.
Sauté onions and sage, then simmer cubed kuri pumpkin until tender. Blend it all together with grated Parmigiano, mix with cooked penne, and you'll have a creamy, savory pasta dish ready to go!
Serve it with penne for a comforting weeknight dinner, or toss it with gnocchi for a festive holiday meal. It also makes a delicious topping for baked chicken or as a dip for crusty bread during cozy gatherings with friends and family.
Whether it's a casual dinner or a special occasion, this sauce brings the flavors of fall to any table!
And if you enjoyed this pasta sauce, you’ll love making Pasta with Ricotta and Tomato Sauce, Pistachio Cream, or Penne Pomodoro!
Jump to:
Why You’ll Love This Recipe
- This pumpkin sauce has a luxuriously creamy texture that envelops each bite of pasta, delivering a comforting and satisfying experience.
- With the warmth of nutmeg and the earthy sweetness of kuri pumpkin, this recipe encapsulates the cozy flavors of fall in every forkful.
- Whether you're craving a quick weeknight dinner or planning a special occasion meal, this sauce adapts effortlessly to what you need.
- The addition of crispy pancetta imparts an Italian flair, adding a savory, salty contrast that elevates this dish to a whole new level of deliciousness.
Ingredients You’ll Need
- Diced Pancetta - Adds a burst of savory, salty flavor to the sauce, creating a good contrast with the pumpkin's sweetness.
- Olive Oil - Used for sautéing the onion and sage, infusing the sauce with a rich, fruity undertone and preventing sticking.
- Penne Pasta - Serving as the hearty base, it provides a satisfying texture and soaks up the creamy pumpkin sauce perfectly.
- Yellow Onion - The sautéed onion contributes a subtle sweetness and depth of flavor, complementing the pumpkin and enhancing the overall taste.
- Cubed Pumpkin - The star ingredient, lending a creamy, earthy sweetness that embodies the essence of autumn.
- Ground Nutmeg - A pinch adds warmth and complexity, enhancing the sauce.
- Grated Parmigiano Reggiano - Brings a rich, salty, and nutty flavor to the dish, along with a nice creaminess when melted into the sauce.
- Salt and Pepper - Helps balance and enhance the natural flavors in the sauce.
How To Make Pasta Sauce with Pumpkin
Cook the pancetta: In a small pan, over medium heat, add the olive oil. Once hot, add the pancetta. Saute the pancetta until the fat is rendered and crispy. Set aside while you make the sauce.
Cube the pumpkin: Cut the pumpkin in half, and remove any seeds and pulp. Cut the pumpkin into large pieces and remove the skin with a knife. Cut the large pieces into cubes.
Cook the penne: Bring a pot of water to a boil, add salt, and drop the penne in. Cook until al dente. This means removing it 2-3 minutes before it's finished cooking, as it will finish cooking in the sauce.
Saute the aromatics: Heat 2 tablespoon olive oil in a pan. Add the onion and sauté until the onion is tender, about 3-5 minutes. Add the sage and saute briefly for about 30 seconds.
Cook the pumpkin cubes: Add the diced pumpkin, along with some warm water (about half a ladle full), salt, and pepper. Put a lid on the pan, and let the pumpkin cook until tender, about 10-15 minutes. Once the pumpkin is tender, blend up the pumpkin/onion mixture in a blender or with an immersion blender. Add more water if necessary.
Assemble the dish: Add the pumpkin sauce back to the pan, and add nutmeg and grated Parmigiano. Add the penne to the pan, and over medium heat, mix the pasta and the sauce together until the pasta has absorbed most of the sauce. Add pasta water if needed. Plate and top with more Parmigiano if desired. Enjoy!
Recipe Tips
- To enhance the pancetta's crispiness, be sure to cook it until the fat is rendered and the pancetta becomes beautifully crispy before setting it aside. This will add flavor and texture to the pasta dish.
- When boiling the pasta, aim for it to be just slightly undercooked, as it will finish cooking when combined with the sauce, ensuring a perfect al dente texture.
- Save a cup of the pasta cooking water before draining. It can be used to adjust the sauce's consistency later if needed, thanks to its starch content.
- Add a touch of warm water (about half a ladle full) when cooking the cubed pumpkin to help it steam and soften more evenly.
- When blending the pumpkin and onion mixture, ensure it reaches a smooth, creamy consistency. Add more water if necessary to achieve the desired texture.
- Adjust the salt and pepper levels to your taste, but remember that Parmigiano Reggiano can be salty, so start with a conservative amount of salt.
- When combining the cooked pasta with the sauce, do it over medium heat to allow the pasta to absorb the flavors of the sauce.
Variations
- Skip the pancetta for a meat-free version, and enhance the sauce's depth by sautéing mushrooms along with the onions for a hearty alternative.
- Add a pinch of red pepper flakes or a dash of hot sauce for a spicy twist that balances beautifully with the sweet pumpkin.
- Experiment with fresh herbs like rosemary or thyme to impart different layers of flavor to the sauce.
- For an even creamier consistency, stir in a dollop of mascarpone, cream cheese, or heavy cream into the sauce.
- Sprinkle chopped toasted nuts like pine nuts or walnuts over the finished dish for a delightful crunch and nutty aroma.
- Roast a few cloves of garlic and blend them into the sauce for a sweet, mellow garlic undertone.
Storing & Freezing
Storing: Store any leftover pumpkin pasta sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of water if needed to restore the creamy consistency.
Freezing: To freeze, allow the sauce to cool completely, then transfer it to a freezer-safe container, leaving some space for expansion. Seal tightly and store in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before reheating on the stovetop, adding a bit of water to adjust the consistency as necessary.
FAQ
Can I use canned pumpkin puree instead of fresh cubed pumpkin?
Yes, you can substitute canned pumpkin puree if you're looking for a quicker option. Use about 1 ½ cups of canned puree for the recipe, and adjust the sauce's thickness by adding more or less as needed.
What other types of pasta can I use besides penne?
While penne is a great choice, you can also use other pasta shapes like fettuccine, rigatoni, or spaghetti to suit your preference. Just keep in mind that cooking times may vary slightly, so follow the package instructions for the specific pasta you choose.
Can I make this sauce ahead of time?
Yes, you can prepare the sauce ahead of time. Simply refrigerate it for up to 24 hours before serving. When ready to serve, gently reheat it on the stovetop over low heat, adding a bit of water to restore its creamy consistency, if needed.
More Pasta Recipes
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Recipe
Pumpkin Pasta Sauce
Ingredients
- ½ cup pancetta diced (optional)
- 2 tbsp + 2 tsp extra virgin olive oil divided
- 200 grams penne pasta
- ¼ cup yellow onion diced
- 2.5 cups fresh pumpkin cubed
- 4 sage leaves
- ¼ teaspoon nutmeg ground
- ¼ cup parmigiano reggiano grated
- salt and pepper to taste
Instructions
- Optional step: In a small pan, over medium heat, add 2 teaspoon olive oil. Once warmed through, add the pancetta.
- Let pancetta cook through until fat is rendered and is crispy. Set pancetta aside.
Make the pumpkin sauce
- Cube the pumpkin: Cut the pumpkin in half, and remove any seeds and pulp. Cut the pumpkin into large pieces and remove the skin with a knife. Cut the large pieces into cubes.
- Bring a pot of water to a boil, add salt, and drop the penne in. Cook until it's before al dente (about 2-3 minutes before it's done cooking, remove it from the pot and place it into the sauce – it will finish cooking in the sauce)
- While the water is boiling/pasta is cooking, heat 2 tablespoon olive oil in a pan. Add the onion and sauté until onion is tender, about 3-5 minutes.
- Add the sage and sautee briefly, about 30 seconds.
- Add the diced pumpkin, along with some warm water (about half a ladle full), salt and pepper. Put a lid on the pan, and let the pumpkin cook until tender, about 10-15 minutes.
- Once pumpkin is tender, blend up the pumpkin/onion mixture in a blender, or with an immersion blender, along with more warm water (adjust to your liking - but start with half a ladle-full and add more if necessary)
- Add the sauce back to the pan, and add nutmeg and grated parmigiano. Adjust for salt and pepper.
- Add the penne to the pan, and over medium heat, mix the pasta and the sauce together until pasta has absorbed most of the sauce. Add pasta water if needed.
- Plate, and top with cooked pancetta (if using) and more parmigiano reggiano.
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