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spicy pumpkin pasta sauce made with roasted pumpkin

chef Laya
A rich and spicy pumpkin pasta sauce made with roasted pumpkin, fiery chili, and aromatic garlic. Creamy, cozy, and ready in under an hour, it’s perfect for fall weeknight dinners.
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Prepr Time 15 minutes
Cooking Time 35 minutes
ToTal Time 50 minutes
Type of plate Main Course
kitchen Italian
Serving 4

Ingredients
  

For the roasted pumpkin (if using fresh):

  • 1 small sugar pumpkin about 600–700 g whole, or 1½ cups (400 g) canned pumpkin purée
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

For the spicy pumpkin sauce:

  • 2 tablespoons olive oil or butter
  • 1 small onion finely diced
  • 3 –4 garlic cloves minced
  • 1 –2 fresh red or green chilies finely chopped (or ½–1 teaspoon chili flakes, or 1 tablespoon Calabrian chili paste)
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin optional
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper
  • ½ cup vegetable or chicken stock
  • ½ cup heavy cream coconut milk, or Greek yogurt
  • ½ cup grated Parmesan cheese or vegan parmesan
  • Salt to taste

For serving:

  • 350 –400 g 12–14 oz pasta (penne, rigatoni, or fettuccine)
  • Fried sage leaves toasted pumpkin seeds, or chopped parsley (optional)
  • Extra Parmesan and chili flakes optional

Instructions
 

Preheat oven and prepare pumpkin:

  • Preheat oven to 190°C (375°F). Cut the pumpkin in half, scoop out seeds and strings, brush the flesh with 1 tablespoon olive oil, and season with salt and pepper.

Roast the pumpkin:

  • Place pumpkin cut-side down on a parchment-lined baking sheet. Roast for 35–45 minutes, until very tender and easily pierced with a fork.

Purée the pumpkin:

  • Let pumpkin cool slightly, then scoop out the flesh and blend or mash until smooth. Measure out about 1½ cups purée (you can freeze extra).

Cook the pasta:

  • Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until just shy of al dente. Reserve about 1 cup of pasta water, then drain.

Sauté onion, garlic, and chili:

  • In a large pan, heat 2 tablespoons olive oil or butter over medium heat. Add onion and cook 5–7 minutes until soft. Add garlic and chili; cook 1–2 minutes until fragrant but not browned.

Add spices and pumpkin:

  • Stir in smoked paprika, cumin (if using), nutmeg, and black pepper; toast for 30 seconds. Add the roasted pumpkin purée and stock; stir well.

Simmer the sauce:

  • Bring to a gentle simmer and cook 10–15 minutes, stirring occasionally, until slightly thickened. If you prefer a very smooth sauce, blend with an immersion blender.

Finish the sauce:

  • Reduce heat to low. Stir in cream (or coconut milk/yogurt) and Parmesan. Simmer 3–5 minutes until creamy and glossy. Taste and adjust salt, pepper, and chili.

Combine pasta and sauce:

  • Add the cooked pasta to the sauce with a splash of reserved pasta water. Toss over low heat until the pasta is al dente and the sauce coats it well. Add more pasta water if needed.

Serve:

  • Divide among bowls. Top with fried sage or parsley, toasted pumpkin seeds, extra Parmesan, and additional chili flakes if desired.