Description
Get cozy this fall with a delicious and creamy pumpkin pasta made with simple ingredients like pumpkin puree, sage, garlic, and parmesan cheese. This easy-to-make dish comes together in just 30 minutes, featuring tender rigatoni pasta enveloped in a rich, flavorful pumpkin sauce perfect for a comforting main course.
Ingredients
Pasta
- 1 pound rigatoni pasta or pasta of choice
Sauce
- 2 tablespoons olive oil
- 2 tablespoons minced sage leaves (about 8 large leaves)
- 4 garlic cloves, minced
- 1 (15-ounce) can pumpkin purée
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 cup whole milk
- ½ cup grated parmesan cheese, plus more for serving
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the rigatoni pasta al dente according to package instructions. Reserve 1 ½ cups of the pasta cooking water, then drain the pasta and set it aside.
- Prepare the Sauce: Heat the olive oil in a large skillet over medium heat. Add the minced sage and garlic, cooking until aromatic, about 1 minute. Stir in the pumpkin purée, salt, black pepper, and nutmeg and cook for an additional 2-3 minutes, allowing the flavors to meld.
- Add Milk and Combine: Pour in the whole milk and stir continuously until the sauce becomes smooth and creamy.
- Toss Pasta in Sauce: Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together until the sauce clings glossy to the pasta, about 3-4 minutes.
- Finish with Cheese and Serve: Turn off the heat and stir in the grated parmesan cheese until fully incorporated. Serve immediately, garnishing with additional parmesan if desired.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to loosen the sauce as needed.
- For a different pasta shape, try cavatappi or penne instead of rigatoni.
- Adjust seasoning to taste, adding more black pepper or nutmeg for a stronger flavor profile.
- This recipe works well with whole milk, but you can substitute half-and-half or cream for an even richer sauce.