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Creamy pumpkin pasta sauce with sage, pancetta, and rosemary bread crumbs—an easy, rustic, cozy Italian-style dinner ready in 30 minutes.
Try my creamy butternut squash orzo and pumpkin bars next time.
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
- Dietary Info: Can be made vegetarian (skip pancetta)
- Method: Stovetop
- Technique: Simmered creamy pumpkin sauce, finished with crispy pancetta bread crumbs
- Flavor & Texture: Rich, velvety pumpkin sauce with earthy sage and nutmeg; crunchy pancetta-rosemary bread crumbs add a savory, salty bite
Why you’ll love this creamy pumpkin pasta sauce!
This creamy pumpkin pasta is everything I crave when the air turns crisp: cozy, comforting, and layered with flavor. The pumpkin sauce is velvety and rich, with hints of sage and nutmeg that remind me of autumn meals in Italy. Then comes the best part: crispy pancetta and rosemary bread crumbs that add a salty, crunchy finish to every bite.
It’s simple enough for a busy weeknight meal and elegant enough to serve at a dinner party. In 30 minutes, you have a dish that feels both rustic and special
You’ll enjoy my whole roasted butternut squash recipe and Libby’s pumpkin bread.
Made With Amore,
This post is sponsored by DeLallo – I only support and work with brands with high-quality products I love and actually use and eat. All opinions are my own. DeLallo pasta is one of my favorites; our pantry is always stocked with it!
Table of Contents
Simple Ingredients
Pasta & Sauce:
- Short pasta (like shellbows, rigatoni, rotini, or penne): Holds onto the creamy pumpkin sauce.
- Olive oil: Base for sautéing and adding richness.
- Yellow onion & garlic: Build a sweet and savory flavor foundation.
- Paprika & nutmeg: Add warmth and depth to balance the pumpkin.
- Fresh sage: Earthy herb that pairs beautifully with pumpkin.
- A can of pumpkin puree: Gives a creamy texture to the sauce.
- Vegetable or chicken broth: Thins and enhances the sauce with savory flavor.
- Heavy cream: Adds luscious, velvety richness.
- Parmigiano cheese (parmesan cheese): Melts into the sauce for a nutty, salty balance.
- Salt & black pepper: To season the sauce to perfection.
Pancetta Bread Crumbs:
- Pancetta: Savory, crispy bites that elevate the dish.
- Olive oil: Helps crisp the pancetta and bread.
- Ciabatta bread (torn into pieces): Rustic texture that toasts beautifully.
- Fresh rosemary: infuses the breadcrumbs with aromatic flavor.
See the recipe card for exact quantities.
Substitutions and Variations
- Vegetarian option: Omit the pancetta and toast the breadcrumbs in butter or olive oil for the same crispy topping.
- Gluten-free: Use your favorite gluten-free pasta and substitute gluten-free bread.
- Make it lighter: Replace heavy cream with half-and-half or whole milk (the sauce will be thinner but still creamy).
- Add heat: Stir in a pinch of red pepper flakes or Calabrian chili paste for a spicy kick. For more spices, add my homemade Italian seasoning.
- Cheese swap: Pecorino Romano can be used instead of Parmigiano for a sharper, saltier flavor. You’ll love my cheese sauce for pasta recipe.
- Pumpkin alternatives: Try butternut squash or sweet potato puree.
- Extra greens: Toss in baby spinach or kale at the end for color and added nutrition.
- Protein boost: Add cooked Italian sausage, chicken, or even walnuts or chickpeas for a heartier meal. Try my Italian sausage lentil soup.
How To Make Pumpkin Pasta Sauce
This is a step-by-step photo overview of this cozy pumpkin pasta recipe; the full instrcutions are in the recipe card below.
Step #1: Make the Pancetta Bread Crumbs. Heat a large skillet over medium heat. Add pancetta and a drizzle of olive oil. Cook until crispy, about 5–6 minutes. Transfer pancetta to a paper towel-lined plate, leaving the drippings in the pan.
Step #2: Add the torn ciabatta bread and rosemary to the skillet. Toss in the pancetta drippings until golden brown and toasted, 5–7 minutes. Remove from heat and set aside. Stir pancetta back in with the bread crumbs.
Step #3: Cook the Pasta. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup of pasta cooking water before draining.
Step #4: Make the Sauce. In a large skillet or sauté pan, heat olive oil over medium heat. Add onion and cook until softened, 5 minutes. Stir in garlic, paprika, and sage to the sautéed onion. Cook another 1–2 minutes until fragrant.
Add pumpkin puree, broth, and heavy cream. Whisk to combine, then season with salt, pepper, and nutmeg. Let simmer 5–7 minutes, stirring occasionally, until slightly thickened. Stir in Parmigiano cheese. Taste and adjust seasoning.
Step #5: Combine. Add cooked pasta to the sauce, tossing to coat. If needed, add a splash of reserved pasta water to make sure the pasta clings to the sauce.
Step #6: Serve. Divide pasta among bowls and top generously with pancetta bread crumbs. Sprinkle with more Parmigiano if desired.
My Pro Tips
Recipe Tips
- Use pure pumpkin: Make sure it’s 100% pumpkin puree, not pie filling.
- Reserve pasta water: A splash helps loosen the sauce and makes it silky.
- Toast bread crumbs slowly: Medium heat ensures golden, crunchy crumbs without burning.
- Crispy pancetta tip: Drain on paper towels to keep it crisp before mixing with crumbs.
- Don’t overcook pasta: Slightly al dente pasta holds up best in the creamy sauce.
- Keep crumbs crunchy: Store separately and sprinkle on right before serving.
- Finish with cheese: Always add a final dusting of Parmigiano for extra flavor.
FAQ’s
Yes! Roast and puree fresh pumpkin until smooth to make homemade pumpkin puree. The flavor is slightly sweeter and more earthy than that of canned products.
You can prepare the sauce a day ahead and reheat it gently, thinning with pasta water or broth as needed. For the best texture, cook the pasta fresh and add the bread crumbs just before serving.
Store pasta and sauce in an airtight container in the refrigerator for up to 3 days. Keep the bread crumbs separate to maintain their crunch.
Yes! Canned pumpkin is naturally rich in fiber, vitamin A, vitamin C, potassium, and antioxidants like beta-carotene. It’s low in calories and fat while still adding a creamy texture to recipes. Just be sure to buy 100% pure pumpkin puree (not pumpkin pie filling, which contains added sugar and spices).
More Delcious Pasta Recipes
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Pumpkin Pasta Sauce Recipe
Ingredients
For the Pasta and Sauce
- 1 pound DeLallo shellbows pasta, or pasta of your choice such as rigatoni, penne, or orecchiette
- 1 tablespoon DeLallo olive oil
- ½ cup yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- ¼ teaspoon paprika
- 1 tablespoon fresh sage leaves, finely chopped
- 1 15-ounce can pumpkin puree , not pumpkin pie filling
- 1 cup vegetable broth, or chicken broth
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- pinch of nutmeg
- ¾ cup freshly grated Parmigiano cheese, plus more for serving
For the Pancetta Bread Crumbs
- 8 ounces pancetta, diced
- 1 –2 teaspoons olive oil, as needed for frying
- 1 cup ciabatta bread, torn into small pieces
- 1 tablespoon fresh rosemary, finely chopped
Instructions
Make the Pancetta Bread Crumbs
- Heat a large skillet over medium heat. Add pancetta and a drizzle of olive oil. Cook until crispy, about 5–6 minutes. Transfer pancetta to a paper towel-lined plate, leaving the drippings in the pan.
- Add the torn ciabatta bread and rosemary to the skillet. Toss in the pancetta drippings until golden brown and toasted, 5–7 minutes. Remove from heat and set aside. Stir pancetta back in with the bread crumbs.
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup of pasta cooking water before draining.
Make the Sauce
- In a large skillet or sauté pan, heat olive oil over medium heat. Add onion and cook until softened, 5 minutes. Stir in garlic, paprika, and sage. Cook another 1–2 minutes until fragrant.
- Add pumpkin puree, broth, and heavy cream. Stir to combine, then season with salt, pepper, and nutmeg. Let simmer 5–7 minutes, stirring occasionally, until slightly thickened.
- Stir in Parmigiano cheese. Taste and adjust seasoning.
Combine
- Add cooked pasta to the sauce, tossing to coat. If needed, add a splash of reserved pasta water to loosen the sauce.
Serve
- Divide pasta among bowls and top generously with pancetta bread crumbs. Sprinkle with more Parmigiano if desired.
Notes
- Pumpkin puree: Make sure to use pure pumpkin, not pie filling- that contains sugar and other ingredients.
- Pasta shapes: Short, ridged pasta holds the sauce best—shellbows, rigatoni, or penne.
- Make it vegetarian: Skip pancetta and toast the bread crumbs in butter or olive oil.
- Extra flavor: Add a sprinkle of red pepper flakes if you like a little heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This turned out too bland for us. Might try adding more cheese that is freshly shredded instead of grated though.
Sorry to hear that! I hope you adjust the seasonings to your taste. All the best, Elena.
This was the most delicious pasta! The sauce was so creamy and the spices are perfect! I couldnโt get enough of it and actually ate way more of it than I should have ! Itโs the perfect fall/winter meal and comfort food! Amazing !
Yay! SO happy you loved it- so many more yummy recipes to try!
The creamy pumpkin sauce is perfect for the autumn season. We served the fall harvest salad, and everyone loved it!