Home RecipesBits and bobs Tuscan-Style Pumpkin Pasta Sauce

Tuscan-Style Pumpkin Pasta Sauce

by saltwaterdaughters


You guys are going to LOVE this sauce.  Well, if you like pumpkin.  This also makes a fantastic pizza sauce.  I mean, how versatile is that?!


I first decided to come up with a recipe for this after trying a store bought sauce from Dominion.  The brand is Cucina Antica and it’s $8.99 for a 670ml bottle.  Kind of expensive for a sauce.  I got it for 50% off when they were downsizing the jars.  Which means now you get less sauce for the same price 😕  I really liked the taste, but not the cost, so I thought I would try and make it myself.  So happy it turned out!!  Mom said she liked it better than the store bought.


I really hope you guys like this.  It’s so easy to make and all you need is one pot.  I find making it the night before saves a lot of time cooking supper the next night.  Give it a shot and let us know what you think! We’d love to hear from you:)



Tuscan-Style Pumpkin Pasta Sauce

A savoury sauce that can be used in pasta, such as lasagna or as a sauce for pizza! Makes 5 cups sauce.


  • 2 tbsp Olive Oil, extra virgin
  • 3 tbsp Brown Butter
  • 2 cups Pumpkin Puree
  • 6 Canned Plum Tomatoes
  • 4 Sage Leaves, chopped
  • 2 Large Basil Leaves, chopped
  • 1/2 tsp Sea Salt
  • 1 1/2 cups Water
  • 1 Small Yellow Onion
  • 2 Large Garlic Cloves
  • 3 Carrots, diced
  • 1 tbsp Honey
  • 1/8 tsp Cinnamon
  • 1/2 tsp Parsley, dried
  • Ground Pepper, to taste
  • 1/4 cup Cream (35%)


  1. Heat a large pot on medium heat, add the butter and allow to brown.  Be careful not to let it burn, it can go from brown to burned quick, so keep on eye on it.  When it is browned, strain into a bowl, leaving the brown bits behind.  Wipe out the pot and pour the strained butter back in and return to the heat.

  2. Add the olive oil to the pot. Once heated, add the onion and carrots and saute until just starting to caramelize. Add in everything else, except the fresh herbs and cream. Cook for half an hour.  Remove from heat, add the herbs and cream, then puree with an immersion blender.

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