Sweet and spicy. Bold and unforgettable. This creamy pumpkin nduja sauce with the spiciness and smokiness of Italian 'nduja will bring pasta to the next level. This is a perfect dish for all the pumpkin lovers.
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As the weather gets cooler, comforting, rich meals are exactly what you crave. This Pasta with Pumpkin and 'Nduja sauce delivers that cozy feeling in every bite. The sweetness of roasted pumpkin pairs perfectly with the smoky heat of 'nduja, creating a balanced dish that's indulgent yet simple to prepare. Whether you're making dinner for your family or hosting friends, this pasta recipe is perfect for any fall occasion.
Plus, this dish is packed with seasonal ingredients, making it a great way to use up fall favorites like pumpkin. The spicy, spreadable Italian sausage, 'nduja, adds a unique flavor that sets this recipe apart from your typical pasta dishes. Not only is it delicious, but it's also easy to make, with just a few key ingredients and simple steps.
For more savory pumpkin recipes, check out also this Creamy Pumpkin Sausage Soup and this Pumpkin Risotto with Gorgonzola Cheese.
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What is 'Nduja
'Nduja is a spicy (very spicy) spread made with pork, roasted chili peppers, and spices. It's stuffed in pork intestine casings and smoked. The flavor is of smoked spicy sausage.
The name 'Nduja comes from the French Andouille (it also has a very similar pronunciation), which is a name for many different types of smoked sausages, depending on the region. The Creole Andouille is also very similar. The Italian 'Nduja has only a few things in common with Andouille. They're both smoky pork sausages, but the Italian one is far spicier and you cannot slice it because it has a spreading consistency.
'Nduja was born in Spilinga, a small city in Calabria, in the "toe" region of Italy. Calabria is famous for its very spicy chili peppers and its population is famous for loving spicy dishes, contrary to the rest of Italy. 'Nduja is usually spread on grilled bread and accompanied with cheese. But it's also very common in pasta sauces or as topping on pizza, frittata, and more.
Another dish in which 'Nduja would work great is this Butternut Squash and Sausage Lasagna or you can add it as a topping on this Sweet Potato Soup.
Learn more about Nduja in this post about Nduja: What it is and how to use it.
Ingredients
Here's what you'll need to make this delicious pasta dish:
- Pasta: Choose your favorite pasta shape. Rigatoni, penne, or orecchiette work great as their ridges hold the sauce well. Fresh pasta will also add a nice touch, but dried pasta is more accessible and just as tasty.
- Pumpkin: Use fresh pumpkin if possible, peeled and diced into small cubes. Alternatively, you can use butternut squash, which has a similar flavor and texture. For convenience, canned pumpkin puree (unsweetened) also works.
- 'Nduja: This spreadable Italian sausage adds spice and depth. It can be found at specialty Italian stores or well-stocked supermarkets. If unavailable, you can substitute with spicy chorizo or Calabrian chili paste.
- Garlic: Adds a sharp, aromatic note that complements the sweetness of the pumpkin and the heat of the 'nduja.
- Olive Oil: For sautéing the garlic and 'nduja and giving the sauce richness.
- Herbs: Oregano and thyme pair perfectly with pumpkin, giving the sauce more depth of flavors.
- Cream: A bit of heavy cream or half and half will help make the sauce more smooth and creamy.
Substitutions
If you're missing an ingredient or want to tailor this dish to your taste, here are some easy substitutions:
- Pumpkin: Butternut squash or sweet potatoes make great alternatives, offering a similar sweetness and texture.
- 'Nduja: If you can't find 'nduja, spicy chorizo or a mix of Calabrian chili paste with a bit of olive oil gives you a similar heat. For a milder option, use pancetta or a small amount of smoked paprika.
- Cream: Heavy cream can be swapped with half and half or plant based cream.
- Pasta: Use any pasta you like, though shapes like fusilli or farfalle also hold the sauce nicely.
Variations
- Vegetarian Version: Omit the 'nduja and add smoked paprika or a pinch of red pepper flakes for heat. You could also mix in roasted red peppers for a smoky flavor.
- Extra Vegetables: Add sautéed spinach, kale, or roasted bell peppers to increase the vegetable content and add texture.
- Gluten-Free Option: Use your favorite gluten-free pasta or swap pasta for zucchini noodles (zoodles) for a lighter, low-carb version.
- Meat Lovers' Twist: For more protein, you can add crispy pancetta, crumbled sausage, or even some shredded rotisserie chicken.
Storage and Reheating
Fridge: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The pasta will absorb some of the sauce as it sits, so when reheating, add a splash of water or stock to bring the sauce back to its original consistency.
Freezer: To freeze, allow the pasta and sauce to cool completely. Transfer to a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: To reheat, place the pasta in a pan over medium heat with a little water or stock to loosen the sauce. Stir occasionally until fully heated through. You can also reheat in the microwave, though be sure to cover the dish with a microwave-safe lid to avoid drying out the pasta.
Recipe FAQs
Pasta shapes that hold the pumpkin nduja sauce well, like fusilli, rigatoni, penne, or orecchiette, work best. However, any pasta you enjoy will do!
Absolutely! Simply omit the 'nduja and add some smoked paprika or chili flakes for heat. Roasted red peppers can also add a smoky element.
'Nduja does have a spicy kick, but you can control the heat by adjusting how much you use. If you're sensitive to spice, you can use less 'nduja or substitute with smoked paprika.
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📖 RECIPE
Ingredients
Method
- Bring a large pot of salted water to boil.
- Peel and chop the pumpkin into small cubes. Drizzle some olive oil in a pan and add the pumpkin and garlic clove. Add the salt, black pepper, pinch of oregano and thyme and sauté for about 5 minutes.
- Add a splash of water, turn down the heat and cover with a lid. Cook for about 15 minutes or until the pumpkin is soft.
- Halfway through the cooking of the sauce, toss the pasta in the boiling water and cook according to the package instructions.
- Use a potato masher to purée half of the pumpkin. Add the cream and the 'Nduja. Mix well and let it cook at low heat for a few more minutes.
- Drain the pasta and add it to the sauce. The 'Nduja should be completely melted and mixed in the pumpkin sauce. Taste and adjust the seasoning if necessary.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
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