Scratch is best and always try new flavors
When I met my now Fiancé Marc a few years ago, I hadn't realized at the time that it would be the last of having any jar pasta sauce. For one he is Italian and making pasta sauce from scratch is so deeply rooted in his heritage, but he also is a total foodie and the ingredients in a jar were not going to cut it. I soon realized that making a fresh pasta sauce is so much easier than we think it is.
This is my take on a Pomodoro classic, but I love to use up the extra pumpkin purée I have in my fridge from other dishes. The soy sauce is my spin coming from a Japanese background that gives the sweet pumpkin a little umami flavor. That paired with fresh sage and this dish is so simple but delicious, and it tastes like fall in every bite.
So when you're thinking of making red sauce this fall, mix it up and add a few new interesting flavors, the cute pumpkin noodles are a plus!
Ingredients
1 cup tomato purée
3 tbsp pumpkin pure
2 tbsp soy sauce
1 tsp fresh minced sage
4 cloves of garlic
1/2 white onion minced
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper
1 lb. pasta (pumpkin shape preferable)
1/2 cup pasta water
Preparation
1. Heat olive oil in a pan, then add garlic and onion until translucent.
2. Add minced sage and cook until fragrant, roughly 2 minutes. Then add seasoning.
3. Then add pumpkin purée until onions are evenly coated.
4. Pour in the tomato purée and soy sauce.
5. Add cooked pasta and a little pasta water until sauce is smooth.
6. Garnish with parmesan (optional) and sage.