Description
A creamy, flavorful pumpkin pasta sauce made with pumpkin puree, ricotta, and aromatic herbs, perfect for a cozy fall dinner. This sauce is velvety smooth, enhanced by garlic, thyme, sage, and a touch of tomato paste, served over your favorite pasta and garnished with Parmesan and fried sage leaves.
Ingredients
Sauce Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 teaspoons kosher salt, divided
- 10 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/4 – 1/2 teaspoon ground nutmeg (optional)
- 1/4 – 1/2 teaspoon red pepper flakes (optional)
- 3 tablespoons tomato paste
- 1.5 cups chicken broth
- 15 ounces pure pumpkin puree (1 can)
- 8 ounces ricotta cheese
- 8 ounces half and half
Pasta Ingredients
- 1 pound pasta of choice (we used pappardelle)
- 1.5 – 2.5 cups reserved salted pasta water (to loosen sauce as needed)
Garnish
- Parmesan cheese (freshly grated)
- Fried sage leaves (optional)
Instructions
- Cook Aromatics: Heat 2 tablespoons butter and 2 tablespoons olive oil in a hot skillet or saucepan over medium heat, stirring to combine as butter melts. Add diced onion with a pinch of salt and cook until softened and translucent, about 4-5 minutes.
- Boil Pasta: Bring a large pot of salted water to a boil about 20-30 minutes before the sauce is done. Cook pasta according to package directions until al dente.
- Sauté Garlic and Spices: Stir in 3 tablespoons tomato paste, minced garlic, dried thyme, dried sage, red pepper flakes, and nutmeg. Cook for 3-5 minutes, stirring constantly, until tomato paste darkens and garlic is fragrant.
- Deglaze and Add Pumpkin: Pour in 1.5 cups chicken broth to deglaze the pan, then add the pumpkin puree and a good pinch of salt. Stir to combine all ingredients well.
- Add Dairy and Blend: Stir in half and half followed by ricotta cheese. Continue stirring until the sauce is warm and well combined. For a velvety smooth texture, blend the sauce with an immersion blender or in a regular blender.
- Toss Pasta in Sauce: Add cooked pasta directly to the sauce along with several ladles of the reserved pasta water. Gently toss to coat, adding more pasta water as needed to loosen and help the sauce cling to the noodles.
- Serve: Plate the pasta immediately and garnish with freshly grated Parmesan cheese and fried sage leaves, if desired.
- Storage Tips: Store pasta and sauce separately in airtight containers. The pasta sauce keeps in the fridge for up to 5 days and can be frozen for up to 6 months. Avoid freezing pasta with sauce. Reserve pasta water to re-loosen noodles when reheating.
Notes
- Adjust salt to taste depending on use of pasta water and broth.
- Nutmeg and red pepper flakes are optional but add warmth and subtle heat.
- Use an immersion blender for the smoothest sauce texture.
- Pumpkin puree can be canned or homemade.
- This recipe is best enjoyed fresh but stores well if kept separate.
- Use hearty pasta like pappardelle to hold the creamy sauce well.
- Fried sage leaves add a crispy, aromatic garnish but are optional.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
