Bring a large pot of salted water to a boil. Add 8 oz of fettuccine pasta and cook according to package instructions until al dente, usually around 10-12 minutes. Reserve about ½ cup of pasta water before draining the pasta to help loosen the sauce later if needed.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped small onion and sauté for about 4-5 minutes until translucent and soft. Stir in the minced garlic and cook for another 1-2 minutes, ensuring it doesn’t brown to avoid bitterness.
Reduce the heat to low and stir in 1 cup of pumpkin puree until well combined with the onion and garlic. Slowly pour 1 cup of heavy cream into the skillet, stirring continuously to create a creamy, smooth sauce. Add 1 teaspoon of chili flakes, then season with salt and pepper to taste. Let the sauce simmer gently for 3-4 minutes, allowing flavors to meld and the sauce to thicken slightly.
Add the drained fettuccine pasta directly into the skillet with the pumpkin sauce. Toss gently to coat each strand evenly. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up and achieve the perfect consistency.
Remove from heat and sprinkle freshly chopped parsley over the top for a vibrant finish. For an extra touch of indulgence, grate some parmesan cheese over the pasta before serving. Plate your Creamy Pumpkin Pasta with Chili Flakes immediately to enjoy it at its best.
