Spicy Pumpkin Sauce Pappardelle
Spicy Pumpkin Sauce Pappardelle is a cozy pasta dish featuring roasted pumpkin blended into a creamy, spicy sauce that perfectly coats wide pappardelle noodles, finished with Parmesan, chili flakes, and sage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
2 cups Okaido pumpkin, peeled and cubed
3 cloves garlic, unpeeled
1–2 fresh red chilies, halved and deseeded
1 tbsp olive oil
Salt and black pepper, to taste
1/4 cup vegetable broth or reserved pasta water
6 oz (170 g) pappardelle pasta
Salted water, for boiling
2 tbsp Parmesan cheese, grated
1 tsp chili flakes
4–6 fresh sage leaves
Instructions
- Preheat oven to 400°F (200°C).
- Toss pumpkin cubes, garlic cloves, and chilies with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized.
- Cook pappardelle in salted boiling water until al dente, reserving some pasta water before draining.
- Peel roasted garlic and transfer it along with pumpkin and chilies to a blender or food processor. Add vegetable broth or pasta water and blend until smooth.
- Return the sauce to a pan, season with extra salt and pepper if needed, and warm gently.
- Toss pasta with the sauce until coated.
- Serve hot, garnished with Parmesan cheese, chili flakes, and sage leaves.
Notes
Use butternut squash instead of Okaido pumpkin for a sweeter sauce.
Stir in cream or mascarpone for extra creaminess.
Top with toasted pumpkin seeds for added crunch.
Fry sage leaves in olive oil for a crispy garnish.
Canned pumpkin purée works, but roasted pumpkin has deeper flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 20mg
Find it online: https://justsosavory.com/spicy-pumpkin-sauce-pappardelle/
