Tagliatelle with Pumpkin Sauce

by Editorial Staff

Tagliatelle with butternut squash sauce is a very simple dish with an unusual and probably unknown taste. Recipe from Jamie Oliver’s book.

Summary

Cook Time	3 hour
Total Time	3 hour
Course	Sauce
Servings (Default: 3)

Ingredients

Instructions

Peel the onion and garlic, chop finely and fry in olive oil.
When the onion and garlic are browned, add chopped pumpkin and thyme (fresh leaves) to the pan in medium-sized cubes. Fry for another 5 minutes.
Then pour hot broth into the pan and simmer the pumpkin for 20-25 minutes over low heat under a closed lid. Finally, add salt and pepper to taste.
Meanwhile, boil the pasta until tender. We leave one glass of water in which the pasta was cooked.
Fry the bacon separately until crispy.
Mix boiled pasta, bacon and pumpkin sauce. If suddenly the sauce is too thick – add a little water in which the pasta was cooked
Sprinkle with grated cheese and fresh thyme.

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.