Spicy Pumpkin Chipotle Pasta Sauce
This easy-to-make pumpkin chipotle pasta sauce calls for simple ingredients and adds a delicious new twist to any pasta dish!
Ingredients
- 15 ounces 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.
- 1 8 oz can Tomato sauce
- 1/2-1 tsp 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.
- 3 cloves garlic minced
- 1 tbsp butter you could also use olive oil, but I prefer butter.
- 1 tbsp sugar white or cane sugar
- 1 tbsp onion powder
- 1/4 tsp ground nutmeg
- sea salt to taste
- 1/4 tsp smoked paprika
- 1 tsp dried sage
- 1- 1 1/2 cups pasta water
- pasta of choice
Instructions
- 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!
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!
Nutrition
Calories: 34kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.05gCholesterol: 3mgSodium: 17mgPotassium: 102mgFiber: 1gSugar: 3gVitamin A: 6708IUVitamin C: 2mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!