This pumpkin pasta sauce is again proof that there’s something so awesome about pumpkin. If you ask me its hearty sweetness and velvety texture is so addictive.
Are you also fond of pumpkin as well?
We’ve all made numerous pumpkin recipes before, right. And most probably pumpkin soup is one of the most popular pumpkin dishes on this planet. I adore a bowlful of pumpkin soup. With the necessary sandwiches of course.
I usually make this carrot and pumpkin soup with grilled ham and cheese sandwiches, also known as toasties in the UK.
Pumpkins are plentiful here as of September. But you can also find them in the freeze section in almost every supermarket. The frozen pumpkin is just perfect for soups because you just need to cook it in a broth and blend it.
I wouldn’t use it to make a pumpkin oven roast. The frozen pumpkin is way too soft once it’s thawed. If you want a good texture, you better use fresh pumpkin.
At least that’s what I think.
Pumpkin Pasta Sauce with Crunchy Bacon
There are many ways to prepare fresh pumpkin.
Ways that go much further than the classic squash soup or oven-roasted wedges. However I tried to do something different this time. I made a creamy pumpkin ragu pasta sauce because I was craving a creamy pasta dinner tonight. With crunchy crisp bacon of course.
Pumpkin just needs a good amount of butter, fresh sage and salt if you ask me. Don’t you agree? That combination is absolutely marvelous. The perfect comfort food to spice up boring cold autumn days!
Do you love autumn pumpkin recipes?
Then also check out my pumpkin ravioli with sage butter!
Pumpkin pasta sauce with cinnamon and crunchy grilled bacon! Pumpkin just cries out for butter, sage and bacon...
- 9 oz dry pasta (250 g)
- 10,5 oz fresh pumpkin (300 g), cleaned
- 5 fresh sage leaves sliced
- 3 medium garlic cloves chopped
- 1 small onion chopped
- 6 slices salted bacon
- ground cinnamon
- 1 cup cream (240 ml)
- 2 tbsp parmesan cheese grated
- 2 tbsp unsalted butter
Chop the pumpkin into small bits. Melt the butter in a large pan over medium heat. Then add the chopped onion and garlic.
Stir fry the onion and garlic for 3 minutes. Then add the chopped pumpkin and sage.
Stir fry for 5 more minutes. Then add half of the cream.
Bring the pumpkin sauce to a light boil and then simmer it for another 15 minutes until the pumpkin has fallen apart. In the meantime bring a high pan filled with salted water to a rolling boil over high heat and add the pasta.
Cook the pasta until tender and then drain it. Season the pumpkin sauce with pepper, salt and some cinnamon.
Add the remaining cream and stir. Grill the bacon until it starts to crisp up slightly.
Slice the bacon up and add it to the pumpkin sauce (keep some for garnish if you like).
Add the drained pasta to the sauce and stir well. Then transfer the pasta onto plates. Garnish with extra crunchy bacon, sage or grated parmesan cheese.