Ingredients
Scale
- 6 oz rigatoni pasta
- 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 sub half-and-half for lighter
- 1/4 cup grated parmesan cheese
- pinch of nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper
- optional: a squeeze of lemon juice or white wine 1 tbsp to brighten
Instructions
- Boil salted water in a pot and cook the rigatoni until al dente. Reserve about ½ cup of the pasta water before draining.
- In a large skillet over medium heat, melt the butter. Sauté the minced garlic and sage until fragrant but not browned, about 1-2 minutes.
- Stir in the pumpkin purée and allow it to cook for a minute. Add the cream, mixing until silky and well combined.
- Incorporate the Parmesan, nutmeg, salt, and pepper, and let the mixture simmer on low heat until slightly thickened. If it thickens too much, add a splash of reserved pasta water.
- Mix in the drained pasta, ensuring it is well coated in the sauce. Adjust the consistency with more pasta water if needed.
- Taste the dish and brighten the flavor with a squeeze of lemon juice or a splash of white wine if desired.
- Serve warm, garnished with extra Parmesan and crispy sage leaves if available.
Notes
For optimal flavor, use fresh sage when possible.
If you prefer a lighter sauce, substitute heavy cream with half-and-half.
Adding a splash of white wine enhances the dish’s complexity.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Entrees
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg