Description
A cozy and creamy fall-inspired pasta dish featuring rigatoni tossed in a rich sauce made from canned pumpkin purée, garlic, fresh sage, cream, and Parmesan cheese. This comforting recipe comes together in under 30 minutes, perfect for weeknight dinners, meatless meals, or as a special side for holiday gatherings.
Ingredients
Pasta
- 6 oz rigatoni pasta
Sauce
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tsp finely chopped fresh sage or 1/2 tsp dried
- 1/2 cup canned pumpkin purée (not pie filling)
- 3/4 cup heavy cream (or substitute half-and-half for a lighter version)
- 1/4 cup grated Parmesan cheese
- Pinch of nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper
- Optional: 1 tbsp lemon juice or white wine to brighten the sauce
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil. Add the rigatoni pasta and cook until perfectly al dente. Before draining, scoop out about 1/2 cup of the pasta water and set it aside for later use.
- Sauté Aromatics: While pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sage, sautéing for 1-2 minutes until fragrant but before the garlic browns.
- Add Pumpkin Purée: Stir in the canned pumpkin purée and cook for about a minute to mellow its raw flavor.
- Incorporate Cream: Pour in the heavy cream and stir well until the mixture is silky and fully combined.
- Season and Thicken Sauce: Add grated Parmesan, a pinch of nutmeg, salt, and pepper. Let the sauce simmer gently on low heat for a couple of minutes to thicken. If the sauce becomes too thick, stir in a splash of the reserved pasta water to loosen it.
- Toss Pasta in Sauce: Add the drained rigatoni to the skillet and toss well to coat all the pasta in the creamy pumpkin sauce. Add more reserved pasta water as needed to help the sauce cling to the pasta.
- Adjust Flavor: Taste the pasta, and if desired, add a squeeze of lemon juice or a splash of white wine to brighten the flavors.
- Serve: Plate the creamy pumpkin pasta, topping with additional grated Parmesan and a sprinkle of crispy sage leaves if available. Serve warm and enjoy.
Notes
- Use canned pumpkin purée and not pumpkin pie filling to avoid added sugars and spices.
- Substitute half-and-half for heavy cream to lighten the sauce slightly.
- Reserve pasta water to adjust sauce consistency and help it coat the pasta evenly.
- Fresh sage adds a vibrant aroma, but dried sage works well in a pinch.
- Optional lemon juice or white wine adds a nice brightness to balance the creamy richness.
- For a vegan version, replace butter and cream with plant-based alternatives and use a vegan cheese substitute.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
