Pumpkin Pizza and Pasta Sauce
This sage-infused pumpkin sauce adds delicious fall flavor to homemade pizza or pasta dishes.
Makes: 2.5 cups
Cost: $5
Equipment
- saucepan
- Wooden spoon
Ingredients
- 2 tablespoons unsalted butter
- 5 leaves fresh sage
- 1 (15-ounce) can pumpkin puree (or 2 cups homemade pumpkin or winter squash puree)
- 1 large garlic clove, minced or pressed
- ½ cup heavy cream
- 1 tablespoon white wine vinegar or white balsamic vinegar
- ¼ teaspoon dried chile flakes
- ⅓ cup grated pecorino or parmesan cheese, optional (grate it yourself by pulsing a chunk of pecorino, parmesan, or other hard cheese in the food processor)
- Kosher salt
Instructions
- Melt the butter in a medium saucepan over medium heat and add the whole sage leaves. Cook for 1 to 2 minutes, until the sage begins to curl, then use tongs or a slotted spoon to remove the sage from the butter. (Use the fried sage leaves as a garnish for your finished pizza or pasta dish.)
- Stir in the pumpkin, garlic, cream, vinegar, red pepper flakes, and grated cheese (if using). Stir until the sauce is heated through, 2 to 3 minutes. If the sauce is too thick, stir in 1 to 2 tablespoons of water or cream. Taste and season with a pinch or two of salt.
- Remove the pan from the heat. Stir the hot sauce into cooked pasta; let the sauce cool to about room temperature before spreading on raw pizza dough.