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
- 3/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- pinch of nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp lemon juice or white wine (optional)
Instructions
- Bring a pot of salted water to a boil and cook the rigatoni until al dente. Before draining, reserve about ½ cup of pasta water.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sage, sauté until fragrant but not browned.
- Stir in the pumpkin purée and cook for a minute. Then add the heavy cream, stirring until combined.
- Add the grated Parmesan, nutmeg, salt, and pepper. Simmer for a couple of minutes until the sauce thickens, adding reserved pasta water as needed to reach desired consistency.
- Toss the cooked pasta into the sauce, mixing well to ensure it's well coated. Add more pasta water if necessary.
- Adjust the flavor with a squeeze of lemon juice or white wine, if desired.
- Serve the pasta warm, garnished with extra Parmesan and crispy sage leaves if available.
Notes
For a lighter version, you can substitute half-and-half for heavy cream.
This dish can be easily doubled for a larger crowd.
Storing leftovers in an airtight container in the fridge can keep it fresh for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Entrees
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 80mg