This Easy Pumpkin Ragu Pasta Sauce brings together creamy pumpkin, savory herbs, and a touch of spice. It’s comforting and perfect for chilly days!
Making this sauce is a breeze! I love tossing it with my favorite pasta and adding a sprinkle of cheese on top—it’s like giving your dinner a warm hug! 🍂
Key Ingredients & Substitutions
Pasta: I love using fettuccine or pappardelle because the wide noodles hold the sauce beautifully. If you’re gluten-free, you can substitute with gluten-free pasta or even spiralized zucchini for a lighter option.
Pumpkin Puree: Canned pumpkin is super convenient, but fresh pumpkin is great if you have it! Just roast and blend until smooth. You can also swap it for butternut squash puree if you prefer a sweeter flavor.
Ground Meat: For a vegetarian version, replace ground beef or sausage with lentils or mushrooms. They add nice texture and umami flavor. Even beans can work well here!
Herbs and Spices: You can play around with herbs! Fresh basil or thyme can be used instead of dried, just double the amount. Don’t have nutmeg? A pinch of allspice can add a warm touch.
How Do I Make the Sauce Thick and Flavorful?
Getting a rich, hearty sauce is all about simmering it low and slow. Here’s how to ensure it thickens perfectly:
- Start by sautéing the onions and garlic well. This builds a sweet base flavor.
- Add your pumpkin and crushed tomatoes, letting them combine nicely. Don’t rush this step!
- Let the sauce simmer without high heat for 20-25 minutes. This allows the flavors to mingle and the sauce to reduce.
- Stir occasionally to prevent sticking and ensure even cooking, making it creamy and luscious.
As a final touch, mix in a splash more broth if it gets too thick, or let it simmer longer if you want it thicker. Enjoy!
Easy Pumpkin Ragu Pasta Sauce
Ingredients:
- 1 pound (450g) ground beef or Italian sausage (optional for meat version)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup pumpkin puree (canned or fresh)
- 1 can (14 oz/400g) crushed tomatoes
- 1/2 cup vegetable or beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 12 ounces (340g) pasta (fettuccine or pappardelle work well)
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese (for topping)
How Much Time Will You Need?
This delicious pumpkin ragu pasta sauce takes around 10 minutes to prep, and about 30-35 minutes total, including cooking time. You’ll love how quickly it comes together for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and sauté until it becomes translucent, which should take about 3-4 minutes. This will give your sauce a lovely foundation of flavor!
2. Add Garlic:
Next, stir in the minced garlic and cook for another minute until fragrant. Keep an eye on it so the garlic doesn’t burn—it adds so much flavor!
3. Brown the Meat (Optional):
If you’re using ground beef or sausage, add it to the skillet now. Cook until browned, breaking it up with a spoon as it cooks. If there’s any excess fat, carefully drain it off before moving on to the next step.
4. Mix in the Pumpkin:
Now it’s time to bring in the pumpkin! Stir in the pumpkin puree, crushed tomatoes, and broth. Mix everything together until it’s well combined and you can see the beautiful orange color throughout the sauce.
5. Season the Sauce:
Sprinkle in the dried oregano, dried basil, ground cinnamon, ground nutmeg, and add salt and pepper to taste. Give it another good stir to combine all the flavors.
6. Let It Simmer:
Reduce the heat to low and let the sauce simmer gently for 20-25 minutes. Stir occasionally and enjoy the wonderful aroma filling your kitchen as the flavors meld together.
7. Cook the Pasta:
While your sauce is simmering, bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until it’s al dente. Once done, drain the pasta well.
8. Combine Pasta and Sauce:
Toss the cooked pasta with the pumpkin ragu sauce until it’s evenly coated. It’s fun to mix it all up and see the pasta soaking in all that delicious sauce!
9. Serve and Garnish:
Serve the pasta in bowls and garnish with fresh chopped parsley for a nice pop of color. Top it off with a generous sprinkle of freshly grated Parmesan cheese to add that extra cheesy goodness!
Enjoy this cozy, creamy, and flavorful pumpkin ragu pasta sauce. It’s the perfect dish to warm you up on a cool day!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast it until tender, then blend until smooth before adding it to the sauce. It may take a bit more prep time, but the flavor is fantastic!
Can I Make This Sauce Vegetarian?
Yes, you can! Simply omit the ground meat and replace it with lentils, mushrooms, or chickpeas for added protein. This will still give you a hearty and satisfying sauce.
How Should I Store Leftovers?
Store any leftover sauce in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally, until warmed through. You can add a splash of broth if it seems thick.
What Pasta Pairs Best with This Sauce?
Fettuccine and pappardelle are excellent choices because their wide noodles hold the creamy sauce beautifully. However, feel free to use your favorite pasta type, whether it’s penne, rigatoni, or even gluten-free alternatives!