Pumpkin Sauce for Pasta

Pumpkin Sauce


(Salsa di Zucca)

Makes: sauce for 2 lb. pasta or gnocchi (freeze some)

Prep: 10 minutes

Cook: 15 minutes


3 Tbsp. Butter

2 Medium Shallots chopped

1/2 C. Dry Vermouth (or another dry white wine – the dry Vermouth is great though in this)

1 3/4 C. Pumpkin Puree (fresh or canned – NOT pumpkin pie filling!)

1 1/4 C. Chicken Broth

1/4 Tsp. Nutmeg

1 Tbsp. Finely chopped fresh Sage

1 Tsp. Orange Zest

Salt and pepper to taste

1 1/4  C. Heavy Cream

1 Tbsp. Butter

Fresh Sage for garnish

Cooked Crisp Crumbled Pancetta or Bacon


Crumbled Amaretti Cookies ( or spicy snaps or Biscoff cookies) for topping


Crumbled Roasted Chestnuts for topping

Grated Asiago or Parmigiano-Reggiano cheese


Melt butter in a shallow pan.

Add shallots and cook a minute or two over medium high heat.

Add the Vermouth and cook a couple of minutes more until it reduces down a little and cooks off the alcohol.

Add the pumpkin puree, stir and cook 1-2 minutes more.

Throw in the sage and orange zest.

Then follow with the chicken broth, nutmeg, and salt and pepper.

Cook 7-8 minutes, stirring, on medium.

Reduce heat to low and when it stops bubbling – add the cream.

Warm the sauce through while stirring.

At the end, add 1 Tbsp Butter and melt in – creating a velvety smooth sauce. Stir.

Pour over pasta and toss. Garnish and serve!

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