This cozy pumpkin ragu pasta sauce is creamy and full of fall flavors. With pumpkin, garlic, and a hint of spice, it’s perfect for chilly days!
Making it is a breeze—just simmer everything and toss it with your favorite pasta. I love how it’s both comforting and easy to throw together after a long day! 🍂
Key Ingredients & Substitutions
Olive oil: A staple for sautéing onions and garlic, but you can use any cooking oil you prefer. Avocado oil is a great alternative for its high smoke point.
Ground beef: While I often use ground beef for its flavor, ground turkey is a healthier choice. You can also use plant-based meat for a vegetarian version.
Pumpkin puree: Make sure to grab pure pumpkin puree, not the sweetened pie filling. If fresh pumpkin is in season, you can roast it, scoop it out, and use that instead!
Heavy cream: For a lighter option, you can substitute half-and-half or coconut milk for a dairy-free twist. Just know this may slightly change the flavor.
Pasta: Penne is great for this dish, but feel free to swap it for your favorite pasta – fettuccine, rigatoni, or spaghetti all work wonderfully here.
How Do I Make Sure My Ragu is Flavorful and Well-Combined?
Flavor is key in this ragu. Start by sautéing the onion until it’s soft, which builds the base flavor. Cooking the garlic until fragrant adds another layer. Make sure to cook the ground meat fully before adding the pumpkin and tomatoes; this ensures every ingredient mingles together nicely.
- Cook on medium heat to avoid burning while achieving that lovely caramelization.
- Let the ragu simmer for at least 15-20 minutes; this helps the ingredients blend.
- Don’t hesitate to taste and adjust seasoning as you go; every batch can be slightly different!
Easy Pumpkin Ragu Pasta Sauce
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 (14.5 oz) can crushed tomatoes
- 1/2 cup beef or vegetable broth
- 1/4 cup heavy cream or half-and-half
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 12 oz penne pasta (or pasta of your choice)
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and approximately 30-40 minutes from start to finish. You’ll spend a bit of time cooking the meat and simmering the sauce, plus the time to cook the pasta. It’s easy and perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and cook until it turns translucent and soft, which should take about 4-5 minutes. Next, add the minced garlic and cook for another minute until you can really smell its delicious aroma.
2. Cook the Meat:
Add the ground beef (or ground turkey) to the pan. Using a spoon, break it up while cooking until it’s nicely browned and cooked through, around 6-8 minutes. If there’s excess fat, feel free to drain it away to keep the sauce lighter.
3. Add the Pumpkin and Tomatoes:
Stir in the pumpkin puree, crushed tomatoes, and broth, mixing everything well until combined. This will create a rich, hearty base for your sauce.
4. Season the Flavor:
Add the dried oregano, dried basil, ground nutmeg, and season with salt and black pepper. Give it a good stir and bring the sauce to a gentle simmer. This will allow those flavors to meld beautifully.
5. Simmer it Down:
Now, reduce the heat to low and let the sauce simmer gently for about 15-20 minutes, stirring occasionally. This step is key to thickening the sauce and enhancing the flavors!
6. Prepare the Pasta:
While your sauce is simmering, cook the penne pasta in a large pot of salted boiling water according to the package instructions until it’s al dente. Remember to save about 1/2 cup of the pasta water before draining, as this can help adjust your sauce consistency later.
7. Combine Sauce and Cream:
Next, stir the heavy cream into your pumpkin ragu sauce, tasting and adjusting the seasoning with salt and pepper as needed. If it feels too thick for your liking, add a bit of the reserved pasta water until it reaches your preferred consistency.
8. Toss Everything Together:
Add the cooked pasta to the sauce and toss it all together so the pasta is coated evenly with that creamy, pumpkin ragu.
9. Serve and Garnish:
Serve your delicious pumpkin ragu pasta hot, garnished with fresh chopped parsley and a generous sprinkle of grated Parmesan cheese on top.
Enjoy a rich, creamy, and comforting pumpkin ragu pasta that perfectly captures the flavors of fall! 🍂
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you have fresh pumpkin, you can roast it, scoop out the flesh, and puree it to use in the recipe. Just make sure to measure out 1 cup after pureeing.
Is This Recipe Freezer-Friendly?
Yes, this pumpkin ragu can be frozen! After cooking, let it cool completely, then transfer it to an airtight container. It can last in the freezer for up to 3 months. To reheat, simply thaw overnight in the fridge and warm gently on the stove.
Can I Make This Sauce Vegetarian or Vegan?
Definitely! Substitute the ground beef or turkey with lentils, mushrooms, or a plant-based meat alternative. You can also use coconut milk in place of heavy cream to keep it vegan. Just adjust the seasoning as needed!
How Can I Thicken the Sauce if It’s Too Runny?
If your sauce is too thin, let it simmer a bit longer to evaporate excess liquid. You can also stir in a teaspoon of cornstarch mixed with a bit of water to help thicken it up slightly. Just cook for a few more minutes after adding it.