Ingredients
Pasta
- 1 pound rigatoni pasta (or pasta of choice)
Sauce
- 2 tablespoons olive oil
- 8 sage leaves (minced, about 2 tablespoons)
- 4 garlic cloves (minced)
- 1 (15-ounce) can pumpkin purée
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup whole milk
- ½ cup grated parmesan cheese (plus more for serving)
Instructions
- Cook Pasta: In a large pot of boiling salted water, cook the rigatoni pasta al dente according to the package instructions. Once cooked, reserve 1½ cups of the pasta water before draining the pasta and setting it aside.
- Prepare Sauce: Heat the olive oil in a large skillet over medium heat. Add the minced sage and garlic and sauté for about 1 minute until aromatic. Stir in the pumpkin purée, salt, and black pepper, cooking for an additional 2 to 3 minutes to allow the flavors to meld. Then, pour in the whole milk and stir continuously until the sauce becomes smooth and creamy.
- Combine Pasta and Sauce: Add the cooked rigatoni pasta and the reserved pasta water to the skillet. Toss everything together over medium heat for 3 to 4 minutes until the sauce clings nicely to the pasta and gains a glossy finish.
- Finish and Serve: Turn off the heat and stir in the grated parmesan cheese until fully incorporated. Serve the creamy pumpkin pasta immediately, topped with additional parmesan cheese if desired.
Notes
- Reserve pasta water carefully to help the sauce achieve a smooth, silky texture.
- You can substitute whole milk with a plant-based milk for a dairy-free option, but the flavor and creaminess may vary.
- Use fresh sage if possible for the best aroma and flavor.
- Add crushed red pepper flakes for a spicy kick.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of milk if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
