Name: Pumpkin Pasta Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 pound DeLallo shellbows; 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; 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

Pumpkin Pasta Sauce

Cozy up to fall flavors with this creamy, dreamy Pumpkin Pasta Sauce from @cucinabyelena. Made with real pumpkin puree, garlic, herbs, crispy pancetta and a touch of cream, it’s the perfect way to add a little autumn magic to your favorite noodles. This sauce is velvety-smooth, subtly sweet, and savory—with just enough spice to keep every bite interesting. Perfect for weeknights or entertaining—just add your favorite pasta and enjoy a delicious taste of the season.

Ingredients

1 (1-pound) DeLallo Shellbows

1 tablspoon DeLallo Extra Virgin 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

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

Directions

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.

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.

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.

Add cooked pasta to the sauce, tossing to coat. If needed, add a splash of reserved pasta water to loosen the sauce.

Divide pasta among bowls and top generously with pancetta bread crumbs. Sprinkle with more Parmigiano if desired.