Pasta with Pumpkin Neapolitan Style
A comforting Neapolitan pumpkin pasta made in one pot, where tender pumpkin breaks down into a naturally creamy sauce that coats the pasta without cream, delivering simple, authentic Italian flavor with minimal ingredients.
Ingredients
- 2 tablespoon oil plus more for serving
- 2 garlic cloves
- chili flakes to taste
- 350 g pumpkin of choice such as delica, kabocha, butternut. chopped into tiny pieces 12.3 oz
- ¼ cup chopped parsely
- 3 cup hot water
- 150 g short pasta like ditalini rigati 5.30 oz
Instructions
- Heat olive oil in a large pot over medium heat. Add smashed garlic cloves and chili flakes to taste. Let the garlic gently brown, infusing the oil without burning.
- Add chopped pumpkin and chopped parsley directly to the pot. Stir to coat with the garlicky oil and let it cook for 2–3 minutes until lightly golden. This step deepens the pumpkin’s flavor.
- Add 1 cup of hot water. Cover and let the pumpkin simmer for 10–15 minutes until very soft and starting to break down.
- Using a potato masher or a fork, roughly mash the pumpkin. Leave some chunks for texture, this is key.
- Add 2 cups of hot water and bring to a boil again. Add pasta directly into the pot and cook for 6–7 minutes, stirring often, until al dente and creamy.
- Turn off the heat and let the pasta rest for 2 minutes. The sauce will thicken beautifully. Serve with a generous drizzle of olive oil.
Tried this recipe?Let us know how it was!