Spicy Pumpkin Sauce Pappardelle
A cozy autumn pasta dish with roasted Okaido pumpkin, garlic, and chilis, blended into a creamy, spicy sauce and served over wide ribbons of pappardelle. Finished with Parmesan, chili flakes, and crispy sage.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Italian-American
Servings 2 Servings
Calories 450 kcal
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
Step 1: Roast the Pumpkin, Garlic, and Chilis
Preheat oven to 400°F (200°C). Place pumpkin cubes, garlic cloves, and halved chilis on a baking tray. Drizzle with olive oil, season, and roast for 25–30 minutes until tender and golden.
Tip: Keep garlic unpeeled for mellow, roasted flavor.
Step 2: Cook the Pappardelle
Boil pappardelle in salted water until al dente. Reserve ½ cup pasta water, then drain.
Tip: Stir early in cooking to prevent sticking.
Step 4: Combine Sauce and Pasta
Return pasta to pot, pour in sauce, and gently toss over low heat. Add more pasta water if needed.
Tip: Use tongs to coat pasta evenly.
Step 5: Garnish and Serve
Serve pasta with Parmesan, chili flakes, and fresh (or crisped) sage.
Tip: Crisp sage in olive oil for a savory, crunchy topping.
Substitute with butternut squash or Hokkaido pumpkin if Okaido isn’t available.
Add a splash of cream or coconut milk for extra richness.
Make it vegan by skipping Parmesan or using a plant-based version.
Keyword autumn pasta recipe, cozy fall dinner, creamy pumpkin noodles, garlic chili pasta, pappardelle with pumpkin, pumpkin pasta, roasted pumpkin sauce, spicy comfort food, spicy pumpkin sauce, vegetarian pasta recipe