I grew up eating pasta sauce with Indian green chillies so when I got these ristra peppers in my farm share with a big pumpkin, I thought I’d put them both together and make a pasta sauce out of them.
The sweetness of the pumpkin goes really well with the chillies. I had two pumpkins from my farmshare so this recipe was a good one to freeze and use leftovers for later.
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Chili Pumpkin Pasta Sauce
- Total Time: 2 hours 25 minutes
- Yield: 4 servings
Description
This Chili Pumpkin Pasta Sauce combines the sweetness of roasted pumpkin with the heat of fresh chili peppers for a unique and flavorful dish.
Ingredients
- 2 pumpkins, roasted & pureed (about 4 cups / 960 ml)
- 2 tbsp ghee or butter
- 3 tbsp olive oil (1 for cooking and 2 for later)
- 1 large yellow onion, chopped
- 3 cloves garlic, sliced
- 2 ristra chili peppers (can use jalapeños, serrano or Indian green chilies), chopped fine
- 1 28 oz (795 g) can whole peeled tomatoes
- 1 cup (100 g) grated parmesan (grate extra for sprinkling on top)
- 2 cups (480 ml) water - could use more depending on what consistency
- 1 tbsp red or white wine vinegar
- 2 tbsp heavy whipping cream
- cilantro, chopped (could use parsley or basil)
- salt & pepper to taste
- dried red chili flakes if you need more heat:)
Instructions
- Preheat your oven to 350°F (175°C). Cut the pumpkins in half and remove the seeds and stringy insides. Brush the cut sides generously with 1 tbsp of olive oil and place them face down on a baking sheet. Roast in the oven for about 45 minutes, until you can easily pierce the skin with a fork.
- Once the pumpkins are roasted, let them cool slightly, then scoop out the flesh and puree it in a blender or food processor until smooth. Set aside.
- In a large saucepan, heat 2 tbsp of ghee or butter and 1 tbsp of olive oil over medium heat. Add the chopped onion and cook for 8-10 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the chopped chili peppers and minced garlic to the saucepan. Cook for another 2-3 minutes, until the garlic is fragrant.
- Stir in the pumpkin puree, salt, and black pepper to taste. Fry for a few minutes, then add the whole peeled tomatoes (keeping them whole) and the water.
- Bring the mixture to a boil, then reduce the heat and simmer gently for about 1 hour. At the 45-minute mark, check the sauce and add a splash more water if it’s thicker than you’d like.
- At the 1-hour mark, stir in the wine vinegar and chop up the tomatoes in the sauce. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Cook until the cheese is melted and the sauce is creamy.
- Turn off the heat and stir in the chopped cilantro along with the remaining 2 tbsp olive oil. Adjust the seasoning with more salt and pepper if needed. Serve the sauce over your favorite pasta, garnished with additional Parmesan cheese if desired.
Notes
- This sauce freezes well, making it perfect for meal prep.
- Use any leftover sauce as a spread on sandwiches or as a dip.
- Adjust the number of chili peppers to your heat preference.
- Substitute vegetable broth with chicken broth for a non-vegetarian version.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6
- Sodium: 600
- Fat: 18
- Carbohydrates: 20
- Fiber: 3
- Protein: 4
- Cholesterol: 30
If You Liked This Recipe, You’ll Love These
- Chili and Garlic Steamed Clams
- Jamie Oliver’s Penne Arrabiata
- Ham and Lemon Sauce Pasta Primavera
- Kolkata-Style Spicy Chili Chicken
Frequently Asked Questions
What are ristra chili peppers and what can I substitute?
Ristra peppers are dried New Mexican red chili peppers traditionally strung and hung to dry. I use 2, chopped fine, but jalapeños, serrano, or Indian green chilies all work as substitutes — any will give the pumpkin sauce its signature heat against the sweetness of 4 cups of roasted pumpkin puree.
Can I make this sauce ahead and freeze it?
Yes — I actually made this recipe because I had two pumpkins from a farm share and wanted to freeze the extra. The sauce freezes well, making it ideal for meal prep. For best texture, stir in the cream and Parmesan after thawing.
Why roast the pumpkin rather than using canned pumpkin puree?
Roasting concentrates the pumpkin’s natural sweetness and gives a deeper flavor than canned puree. Roast the halved pumpkins face-down at 375°F (190°C) for 45–60 minutes until the flesh is tender, then scoop out the flesh and puree it until smooth before building the sauce.
