Hello lovelies! Fall is here, and it’s time to bring out the pumpkin recipes! For those of you that don’t know, pumpkin is my favorite fall flavor.
Spicy Pumpkin Arrabbiata Zucchette Pasta Recipe Ingredients

Pumpkin is a yummy ingredient that is not only utterly delicious but is also rich in vitamins A, C, & E, beta-carotene, potassium, iron, folate, lutein, and fiber. So, when I saw adorable zucchette pasta at Trader Joe’s, I was instantly inspired to make a spicy pumpkin arrabbiata sauce to go with it, because they look like tiny pumpkins.

Single Zucchette Pasta

Aren’t these little zucchette pastas the cutest!?

I wanted to contrast the sweet flavor of the pumpkin puree with a spicy arrabbiata sauce that was of ‘course full of colorful veggies. I used canned pumpkin puree and marinara sauce to make this recipe quick and simple.

Spicy Pumpkin Arrabbiata Zucchette Pasta Recipe Served
Spicy pumpkin arrabbiata zucchette pasta served with a Tofurky Italian vegan sausage.

Serve this beautiful pasta with your choice of protein and a side salad to make a balanced meal. Continue reading below to see the full recipe so that you can make this delicious spicy pumpkin arrabbiata zucchette pasta yourself.

Spicy Pumpkin Arrabbiata Zucchette Pasta

  • Servings: 6
  • Difficulty: Easy
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  • 2 tbsp olive oil
  • 2 bell peppers (I chose yellow and orange)
  • 1/2 medium yellow onion, chopped
  • 1 jar of pasta sauce, 25oz (I prefer to use one that is either low sodium or no salt added)
  • 1/2 can of pumpkin puree, 7.5oz
  • 14oz Zucchette pasta
  • 1 tbsp crushed garlic
  • 1/2 tsp cinnamon
  • 1/8 tsp cloves
  • 1/2 tsp paprika
  • 3/4 tsp red pepper flakes (add more or less depending on spice preferences)
  • 1/4 cup water


  1. In a medium pot, heat olive oil over medium-high heat. Add chopped onions, bell peppers, and garlic. Add cinnamon, cloves, paprika, and red pepper flakes. Stir and cook until fragrant and vegetables are softened, about 10 minutes.
  2. Bring a large pot of water to a boil. Add zucchette pasta and gently stir. Follow instructions on bag until pasta is al dente (mine took longer than written to be done, about 10 minutes).
  3. While pasta is cooking, add the pumpkin puree and pasta sauce to the pot with the bell peppers and spices. Stir, cover, and simmer on low heat.
  4. Once pasta is done, drain and return to large pot. Next, slowly combine the sauce with the pasta, being careful not to break the zucchette apart.
  5. Serve with your choice of protein and a dinner salad.

Nutrition Information Per Serving: Serving size 1 1/2 cups, Calories 371, Total fat 7 g, Saturated fat 1 g, Sodium 28 mg, Potassium 157 mg, Total Carbohydrate 65 g, Dietary fiber 7 g, Sugars 12 g, Protein 11 g