Spicy Pumpkin Chipotle Pasta Sauce

This easy-to-make spicy pumpkin chipotle pasta sauce calls for simple ingredients and adds a delicious new twist to any pasta dish! It’s sure to become an instant fall favorite and is perfect for busy weeknights, dinner parties, and more. Packed full of spices and just the right amount of heat, this sauce is guaranteed to have everyone coming back for more!

Apparently, Aldi and I have a thing. One of those I saw a pasta sauce at one of their grocery stores, and I decided I needed to recreate it, without ever actually buying or trying theirs first. 

I recently shared my roasted butternut squash pasta sauce recipe, another Aldi-inspired dish, but I didn’t call that one a copycat. And I won’t be calling this one a copycat either.

Mostly on account of the fact that I’ve never actually tried a store-bought pumpkin pasta sauce, much less the one from Aldi.

But I can thank them for being the inspiration behind this unique and delicious pasta sauce! So pumpkin in pasta sounds a little odd, doesn’t it? Or maybe that’s just me.

To be completely honest, for the vast majority of my life, I never realized people put pumpkin in anything outside of desserts.

And I wasn’t immediately sold on the idea of using it in savory dishes the first time I was served pumpkin in a savory dish.

Maybe because I’m just not a fan of squash. Or maybe it’s the fact that whenever someone says “pumpkin,” the only thing that comes to mind is pie. Either way, I’m sort of surprised I’m posting this recipe.

But something about that pasta sauce caught my eye in the store—and I’m glad it did. Not only is this sauce super easy to make (especially if you buy canned pumpkin puree), but it’s also a quick dump-and-go recipe that’s perfect for busy weeknights, and that still tastes fancy enough for any occasion.

It’s packed full of flavor, with just enough kick, and is a fun and delicious change of pace from the usual red and white sauces.

Not to mention—it’s a great fall recipe, an easy way to use up any leftover pumpkin puree,  can easily be adapted to any spice level, and a fun way to switch up the weekly menu rotation!

How to Make Pumpkin Chipotle Pasta Sauce

Ingredients:

• Pumpkin puree – I love using my homemade pumpkin puree, but canned works great too! Just be sure to buy 100% pumpkin, not pumpkin pie filling.
• Tomato sauce
• Chipotle chili powder.  I went with the quickest and easiest option for this recipe, but you can also use fresh or dried chipotle peppers or peppers in adobo sauce.
• Fresh garlic cloves, minced
• Butter – you could also use olive oil, but I prefer butter.
• Sugar – white or cane sugar
• Onion powder
• Ground nutmeg
• Sea salt
• dried sage
• Smoked paprika
• Pasta water
• Pasta of choice, for serving

Directions

Bring a large pot of salted water to a boil and cook your pasta to al dente, according to package or recipe directions. Once the pasta is cooked, reserve about 1 cup of pasta water, then drain the noodles. Return the pan (off the heat). Butter or oil your noodles to keep them from sticking, and cover while you prep the sauce.

In a large skillet, melt the butter over medium heat. Once the butter is hot and bubbly, add the minced garlic and cook until soft and fragrant.

Add the sugar and spices, and stir to combine. Then add the tomato sauce, pumpkin puree, and pasta water. Stir everything together and bring to a gentle simmer.

Cook until hot and fragrant. Add more water if needed to reach your desired sauce consistency. Taste and adjust the seasoning as necessary, then reduce the heat to low and stir occasionally until ready to serve.

Plate your pasta of choice, and spoon the pumpkin pasta sauce over the top. And serve with a drizzle of olive oil and/or a sprinkle of parmesan cheese and crushed red pepper.

Enjoy!

Recipe Notes

Any leftover Pumpkin Chipotle Pasta Sauce can be stored in an airtight container or a covered glass jar in the fridge for up to 5 days.

To make this a creamy pumpkin sauce, use heavy cream or whole milk to thin the sauce instead of pasta water. If you forget to reserve pasta water or don’t have enough, you can also use plain water, chicken broth, milk, cream, or even almond milk to thin your sauce.

Feel free to adjust the amount of spice in this recipe to better suit you. You can easily add more or less of the chili powder called for above to create a level of heat that is perfect for you!

I love to serve this dish with a big green side salad and a slice of crusty, buttered bread. But it makes a great main course paired with your favorite pasta side dishes.

You can top this pasta with your favorite shredded cheeses, toasted pumpkin seeds, or fresh sage!

Looking For More Homemade Pasta Sauces? Be Sure to Check Out These!

Roasted Butternut Squash Pasta Sauce

Creamy White Wine Pasta Sauce Recipe

Miso Carrot Pasta Sauce

Cauliflower Alfredo Sauce Recipe