The other day while I was roaming the aisles of a really wonderful grocery store, I saw a jar of pasta sauce that I found a bit intriguing. I think I looked at it and almost put it in my cart, but put it back on the shelf. After looking at other things on the shelf and trying to justify paying like $8 for a jar of pasta sauce, my curiosity and hunger got the best of me. In the cart it went. It was this Cucina Antica Tuscany Pumpkin Pasta Sauce. Doesn't that sound good? Or if you're not a pumpkin fan it does at least sound interesting right?turkey meatballs (I cook the meatballs in chicken broth) and topping it with homemade mozzarella cheese. It was DELICIOUS!!!
It's funny, I'm really not a fan of pumpkin pie or pumpkin rolls, but I really like some of the savory pumpkin dishes I've had. I love pumpkin chili and this pumpkin pasta sauce is now a new favorite. This sauce was so good that I decided I had to figure out how to make it from scratch. I can't justify buying this sauce all the time. It's too expensive and I know I could make it at home. I went online and tried to find a recipe, but there wasn't one that seemed right. I decided to try to figure it out on my own. After all, the jar did list its ingredients. I could figure it out.
After adding a lot of pumpkin and crushed tomato and adding a little bit of spices at a time, I think I pretty much nailed it. The texture is a little thicker than what's in the jar, but adding more cream, water or a little chicken broth would change that easily enough. I meticulously wrote down the amounts of everything I put in so I could easily make this again. I had to keep adding more and more of things so it got interesting, but I'm excited to be able to make this on my own whenever I want now.
TUSCANY PUMPKIN PASTA SAUCE
(This makes a lot of sauce so you might want to half it for a more normal portion of sauce)
29oz pumpkin puree
about 20 baby carrots
1/2 onion coarse chop
2 c crushed tomato (or about 7 plum tomatoes with the top cut out)
3 cloves of garlic
1/4 c honey
2 TB butter
2 c cream
1 c water
3 1/2 tsp Kosher salt
1 1/2 tsp basil
1 tsp black pepper
1/2 tsp rosemary
1/2 tsp cinnamon
1/4 tsp sage
- Saute carrots in 1 TB butter on med-high heat until they begin to get soft and caramelize (about 10 minutes). Then add remaining 1 TB of butter and saute in onions until they caramelize (about 5 minutes).
- Place water, carrots, onions, tomatoes, garlic and rosemary in blender. Blend well.
- Place blended mixture and remaining ingredients in large pot on med-low heat to simmer covered until hot. Stir periodically and be aware of hot boiling sauce. It does have a tendency to "pop" and possibly burn you due to it being of thicker consistency.
- If sauce seems too thick add extra water, cream or chicken broth to achieve desired consistency.