Spicy Pumpkin Sauce Pappardelle

Spicy Pumpkin Sauce Pappardelle is a comforting pasta dish that brings together creamy roasted pumpkin, heat from red chilies, and earthy herbs. I love how the sauce clings perfectly to wide pappardelle noodles, making every bite rich and flavorful.

Why You’ll Love This Recipe

I like this recipe because it’s cozy, colorful, and just a little bit spicy. The roasted pumpkin adds sweetness, while the chili balances it with heat. I enjoy how quickly it comes together, yet it tastes like something special enough for a dinner party.

Ingredients

For the Pumpkin Sauce:
2 cups Okaido pumpkin peeled and cubed
3 cloves garlic unpeeled
1 –2 fresh red chilis halved and deseeded
1 tablespoon olive oil
Salt and black pepper to taste
¼ cup vegetable broth or reserved pasta water

For the Pasta:
6 oz 170 g pappardelle pasta
Salted water for boiling

For Garnish:
2 tablespoons Parmesan cheese grated
1 teaspoon chili flakes
4 –6 fresh sage leaves

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat the oven to 400°F (200°C).
2. I toss the pumpkin cubes, garlic cloves, and chilies with olive oil, salt, and pepper. I spread them on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized.
3. I cook the pappardelle in salted boiling water until al dente, then reserve some pasta water before draining.
4. I peel the roasted garlic and transfer it along with pumpkin and chilies to a blender or food processor. I add vegetable broth or pasta water and blend until smooth.
5. I return the sauce to a pan, season with extra salt and pepper if needed, and warm gently.
6. I toss the pasta with the sauce until coated.
7. I serve hot, garnished with Parmesan cheese, chili flakes, and sage leaves.

Servings and Timing

This recipe makes about 2 servings. It usually takes 15 minutes to prepare and 25 minutes to cook, so I can enjoy it in around 40 minutes.

Variations

Sometimes I use butternut squash instead of Okaido pumpkin for a slightly sweeter sauce. If I want a creamier texture, I stir in a splash of cream or mascarpone. For extra crunch, I garnish with toasted pumpkin seeds.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the pasta on the stovetop over low heat, adding a splash of water to loosen the sauce. I don’t recommend freezing since the sauce may lose its texture.

FAQs

Can I use another type of pasta instead of pappardelle?

Yes, I sometimes use tagliatelle, fettuccine, or even penne.

Do I need to peel the pumpkin before roasting?

Yes, I peel it so the sauce blends smooth without tough skin pieces.

Can I make the sauce ahead of time?

Yes, I often prepare the sauce a day in advance and toss it with pasta when ready to serve.

Is this recipe very spicy?

It depends on how many chilies I use. I usually start with one and add more heat with chili flakes if needed.

Can I make this dish vegetarian?

Yes, it’s already vegetarian, but I skip the Parmesan or use a vegetarian substitute if needed.

Can I add protein to this dish?

Yes, I sometimes add grilled chicken, shrimp, or crispy chickpeas for extra protein.

What can I use instead of vegetable broth?

I like using pasta cooking water since it adds starch and helps the sauce cling.

Can I roast the sage leaves?

Yes, I fry them in a little olive oil until crispy for an aromatic garnish.

How do I make the sauce creamier?

I add a splash of cream, milk, or even a spoonful of ricotta cheese.

Can I use canned pumpkin puree?

Yes, but I prefer fresh roasted pumpkin for deeper flavor and better texture.

Conclusion

I love making Spicy Pumpkin Sauce Pappardelle because it’s comforting, flavorful, and just a little indulgent. With its velvety sauce and fresh garnish, it turns a simple pasta night into something warm and satisfying.

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