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  • Writer's pictureBiagio D

Creamy and Savory Pumpkin Pasta Sauce

I decided to try something new on the first day of PSL season. It's a different take on the traditional pumpkin flavor.


2 tablespoons olive oil

1 tablespoon butter

2 cloves garlic, minced

2 cups pumpkin purée

1 ½ cups water

¼ teaspoon cayenne pepper

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

2 egg yolks

salt and pepper to taste


1. In a medium pot, add the olive oil, butter, and garlic. Sauté over low to medium heat for a couple of minutes, until the garlic just starts to turn golden brown.

2. Add in the pumpkin purée and water and stir to combine. Add in the spices and add salt and pepper to taste. Let cook for 10-15 minutes with the cover on, stirring every couple of minutes.

3. Add in the egg yolks, one at a time. Be sure to stir in the yolks rapidly to prevent the formation of scrambled eggs.

4. Let cook for another 5-10 minutes with the cover off.

5. Serve warm over pasta with some extra olive oil, red pepper flakes, and grated Parmigiano-Reggiano.

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