Pumpkin Sage Pasta
This Pumpkin Sage Pasta is the cozy, creamy fall dinner you'll make on repeat. A velvety, lightly sweet pumpkin sauce coats rigatoni, topped with earthy crispy sage, toasted pepitas, and plenty of Parmesan. It comes together in about 30 minutes using simple pantry staples, making it a true weeknight dinner that still tastes like something special.
Equipment
- Large Dutch oven or deep skillet for the sauce
- Large stockpot for boiling the pasta
- Microplane grater for the nutmeg and Parmesan
- Small dry skillet for toasting the pepitas
- Colander for draining the pasta
- Measuring cups and spoons
- Wooden spoon and tongs
- Paper towel-lined plate for the crispy sage
Ingredients
- 1 pound rigatoni or penne 455g
- 1 tablespoon kosher salt for the pasta water
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter divided (57g)
- 16 fresh sage leaves divided (8 whole leaves for crisping and 8 finely chopped for the sauce)
- 2 medium shallots finely diced
- 4 garlic cloves minced
- 1 can (15 ounces) pumpkin puree 425g; not pumpkin pie filling
- 1/2 teaspoon whole nutmeg freshly grated
- 1/4 teaspoon red pepper flakes optional
- 1 teaspoon kosher salt for the sauce
- 1/2 teaspoon black pepper freshly ground
- 1 cup heavy cream 240ml
- 1 cup Parmesan cheese freshly grated (100g), plus more for serving
- 1 cup reserved pasta water 240ml; you may not need all of it
- 1/4 cup pepitas (pumpkin seeds) for toasting and garnish (35g)
Instructions
- Bring a large stockpot of water to a boil. Dice the shallots, mince the garlic, and pull 16 sage leaves from the stems, keeping 8 whole and finely chopping the other 8. Measure out all remaining ingredients and toast the pepitas in a small dry skillet over medium heat for 2 to 3 minutes until puffed and nutty.
- Heat the olive oil and 1 tablespoon butter in a Dutch oven over medium heat. When the butter foams, fry the 8 whole sage leaves in a single layer for 30 to 45 seconds until crisp, then transfer to a paper towel lined plate and sprinkle with salt. Leave the flavored butter and oil in the pot.
- Once the water is at a rolling boil, stir in 1 tablespoon kosher salt. Add the rigatoni, stir well, and cook according to package directions, usually 10 to 12 minutes, until just shy of al dente.
- Return the Dutch oven to medium heat and add the remaining 3 tablespoons butter. Add the diced shallots and cook for 3 to 4 minutes until soft and translucent, then stir in the minced garlic and 8 chopped sage leaves and cook for 1 minute until fragrant.
- Spoon in the entire can of pumpkin puree and stir to combine. Add the nutmeg, red pepper flakes, 1 teaspoon kosher salt, and black pepper, then cook for 2 to 3 minutes, stirring constantly, to deepen the flavor.
- Reduce the heat to medium-low and slowly pour in the heavy cream while stirring. Simmer gently for 4 to 5 minutes until the sauce is smooth and slightly thickened, without letting it boil hard.
- Before draining, scoop out at least 1 cup of the starchy pasta water. Drain the pasta in a colander and give it a quick shake, but do not rinse it.
- Turn the heat to low and sprinkle the grated Parmesan into the sauce a handful at a time, stirring until melted and smooth. Add the drained pasta and toss with tongs until coated, then pour in the reserved pasta water about 1/4 cup at a time until the sauce is silky and loose enough to coat the pasta. Taste and adjust salt and pepper.
- Divide the pasta among six warm bowls and top each serving with the crispy sage leaves, a spoonful of toasted pepitas, and extra grated Parmesan. Serve right away while the sauce is hot and creamy.
Notes
- Use pumpkin puree, not pumpkin pie filling — pie filling is sweetened and spiced and will ruin the savory balance.
- Save plenty of pasta water; the starch helps the sauce become glossy and cling to every noodle.
- Grate your own cheese — pre-shredded cheese has anti-caking agents that can make the sauce grainy.
- Watch the sage closely: fry it for under a minute, because it turns bitter when it burns.
- Cook the pumpkin for a few minutes to concentrate the flavor and give the sauce a deeper, roasted taste.
- Keep the heat gentle — a low simmer keeps the cream smooth and stops it from splitting.
- Serve immediately; the sauce thickens quickly as it sits, so bring the pasta to the table right away.
- Storage: refrigerate leftovers in airtight glass containers for up to 4 days, reheating on the stovetop with a splash of water, milk, or broth.
- Freezer: freeze the sauce alone for up to 2 months, then thaw overnight in the fridge and toss with fresh pasta.
- Variations: brown sweet Italian sausage first, swap in butternut squash puree, use coconut milk and nutritional yeast for a dairy-free version, or toss the sauce with pan-seared gnocchi instead of rigatoni.
Nutrition
Serving: 1ServingCalories: 540kcalCarbohydrates: 66gProtein: 17gFat: 24gSaturated Fat: 13gSodium: 620mgFiber: 5gSugar: 5g
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