Recipe by kristincsw
"A little sweet with some heat! This sauce is velvety and gives the look and feel of a rich, fattening sauce. You can adjust the heat by cutting/adding more chipotle to preference...Once served over pasta, you can add Parmesan cheese and red pepper to taste."
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minced sweet onion
chipotle peppers in adobo sauce, chopped
I have made this recipe at least 5 times already and I just found it last month. It is excellent, and I love how you can turn up/down the heat factor with the amount of chipotle peppers you add. I love spicy food, so I always add extra, but for those who don't do spicy like that, you can decrease what you add without compromsing the flavor. The pumpkin adds such a great counter to the chipotle. I have played around with the recipe the last two times I made it, and I've found that making a roux first helps with a thick sauce. I saute the onions and garlic in butter (maybe about 1/4 cup) and then add flour to make a thick paste. I then continue on with the recipe by adding the chicken broth, etc. Great recipe either way!
This was pretty good. Spicy if you follow the ingredients though... Even for me. I love spicy food but I also don't want it to overpower my dish. I added some sourcream (about half a cup) and brown sugar (about a 1/4 cup or less maybe) to counteract the heat. Served over whole wheat pasta with sauteed red peppers. Delish! I recommend cutting the heat, but otherwise, very tasty dish that can easily be made vegetarian.
I actually made this in a slow cooker: no butter, did the onions in the chicken broth first, then followed instructions as listed. I used Radiatore pasta.
This has a big (and YUMMY) kick, but if you don't handle spicy well, you could half the chipotle. Also, if you wanted some protein, this would pair well with chicken.
Great for a fall twist on pumpkin, but I will be making this year round!
I liked this quite a bit. I added more onion because I like it and didnt realize until the very end I was out of coriander! Very tasty sauce and a nice change from a tomao based one.. healthy too. I'll def make again!
Instead of using the peppers in sauce, I used 1/2 tsp. chipotle pepper seasoning, water instead of broth, and used soy milk instead of cow's milk. Once you accustom yourself to the spiciness of the sauce, it is great! I prefer this to a tomato based sauce on homemade noodles!
As is, this was way too spicy. The sage was overpowering. I fixed it by adding another cup of chicken broth and another cup of milk. After simmering for another 5 minutes, this tasted wonderful. I recommend cutting all of the spices in half.
This was really, really good. Served it with poached chicken and fettucini. The spice level was intense but eating it slowly plus a nice glass of wine with dinner helped cut the burn. I'll definitely make this again - I can imagine it being amazing on pork chops, I don't think this is limited to pasta!
I am sitting here eating this and it's so good, I had to rate it before I was even finished! To make it vegan, I omitted the butter (used olive oil spray) and chicken broth (used vegan chix flavored). I used fat free soy milk, too. I also used about 3/4 of an onion, chopped. I started making this before realizing I didn't have any sage or coriander, so I just used Italian blend instead. I served it over whole wheat penne. My throat is feeling the heat and I am loving this! For anyone on weight watchers, making it without the butter makes this a Core recipe! Bonus :)
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Chipotle Pasta Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 33
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