Creamy Pumpkin Sage Rigatoni

Creamy pumpkin sage rigatoni combines garlic, Parmesan, and tender pasta in a cozy stovetop sauce, ready in about 30 minutes for an easy vegetarian dinner.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 ounces rigatoni
• 1 tablespoon olive oil
• 3 cloves garlic
• 10 leaves fresh sage leaves
• 1 cup pumpkin purée
• 1 cup heavy cream
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.75 cup parmesan cheese
• 0.25 teaspoon red pepper flakes

Cooking instructions

1. Bring a large pot of well-salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve 1 cup pasta water, then drain. (about 12 min) — Boiling
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sage; cook for 1 to 2 minutes, until fragrant but not browned. (about 2 min) — Medium heat
3. Stir in the pumpkin purée, heavy cream, salt, black pepper, and red pepper flakes. Simmer gently for 5 minutes, stirring occasionally, until slightly thickened. (about 5 min) — Medium-low heat
4. Add the drained rigatoni to the skillet. Toss over low heat, adding reserved pasta water a few tablespoons at a time until the sauce coats the pasta. (about 2 min) — Low heat
5. Remove from the heat and stir in the Parmesan until melted and smooth. Taste and adjust the seasoning before serving. (about 1 min) — Off heat