Ingredients
Scale
- 1 lb (450g) Rigatoni or Penne pasta
- 1 can (15 oz) Pure pumpkin puree (not pumpkin pie filling)
- 1 cup Heavy cream (or full-fat coconut milk for a dairy-free version)
- 1/2 cup Grated Parmesan cheese
- 2 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 1 small Shallot, finely diced
- 1 tablespoon Fresh sage, chopped
- 1/4 teaspoon Ground nutmeg
- 1/2 cup Reserved pasta water
- Salt and black pepper to taste
- Red pepper flakes (optional, for heat)
Instructions
- Start by bringing a large pot of salted water to a boil. Add your pasta and cook it according to the package instructions until it reaches “al dente” texture. Before draining, carefully scoop out at least one cup of the starchy pasta water and set it aside. This water is the secret to a smooth, glossy sauce. Drain the remaining pasta and set it aside. While the pasta cooks, mince your garlic, dice the shallot, and chop the fresh sage leaves so everything is ready for the stovetop.
- In a large skillet over medium heat, melt the butter. Add the diced shallots and sauté for 2-3 minutes until translucent. Stir in the minced garlic and chopped sage, cooking for another minute until the fragrance fills your kitchen. Whisk in the pumpkin puree, heavy cream, and ground nutmeg. Stir constantly until the mixture begins to simmer gently. Reduce the heat to low and stir in the Parmesan cheese until melted. If the sauce looks too thick, add the reserved pasta water one tablespoon at a time until you reach your desired consistency. Season generously with salt, pepper, and optional red pepper flakes.
- Add the cooked pasta directly into the skillet with the pumpkin sauce. Toss well with tongs or a large spoon to ensure every piece of pasta is fully coated. Serve immediately in warm bowls. Top each serving with an extra sprinkle of Parmesan cheese, a few fresh sage leaves, or a drizzle of high-quality olive oil. This dish pairs beautifully with a side of crusty bread or a light arugula salad to balance the richness of the cream.
- Cook Time: 30 minutes