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    Category Home » Pasta » Pumpkin Rigatoni with Crispy Sage

    Pumpkin Rigatoni with Crispy Sage

    Published: Oct 24, 2019 · Modified: Nov 2, 2020 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Creamy and cheesy pumpkin rigatoni topped with crispy fried sage leaves. This quick and easy pumpkin alfredo comes together in less than 30 minutes!

    a white bowl filled with creamy pumpkin rigatoni and topped with crispy fried sage

    This pumpkin rigatoni is just as delicious as it is easy to make! My favorite part is the salty, crispy fried sage leaves sprinkled on top. If you don’t care for sage you could use rosemary instead!

    Serve this creamy pasta with Roasted Delicata Squash Salad or The Everyday Dinner Salad

    Ingredients You’ll Need

    Here’s what you’ll need to make pumpkin rigatoni: canned pumpkin puree, rigatoni (or any bite-sized pasta) olive oil, garlic, cream, parmesan cheese, fresh sage, and a pinch of nutmeg.

    parmesan cheese, sage leaves, dried rigatoni pasta, garlic cloves, canned pumpkin puree

    Recipe Steps

    Step 1. Fry the Sage

    Fry the sage and garlic in a large saute pan, when the sage is crispy and golden brown remove it from the pan.

    a saute pan with fried sage leaves and a saute pan with pumpkin puree and cream

    Step 2. Make the Creamy Pumpkin Sauce

    Add the pumpkin puree to the pan and cook for about 3 minutes, stirring continuously. Then whisk in the cream, nutmeg, cheese and some salt.

    a saute pan with pumpkin rigatoni and a white bowl with pumpkin rigatoni topped with fried sage

    Step 3. Fold in the pasta and Serve

    Stir in the cooked pasta, season to taste then divide between bowls and serve. Top with extra parmesan cheese and the crumbled, crispy sage leaves.

    FAQs and Recipe Tips

    Can this recipe be made with gluten-free pasta?

    Yes! I recommend brown rice pasta as the best gluten-free alternative.

    Can butternut squash puree be substituted for pumpkin puree.

    Yes, you can substitute butternut squash puree for pumpkin. In that case, you may also want to check out my butternut squash mac and cheese recipe!

    A note on saute thickness:

    If your pumpkin sauce becomes too thick at any point, which can easily happen if it cooks too long, just add a splash of water or cream to thin it out to the desired consistency.

    Check out more great fall recipes

    • The Best Gluten-Free Pumpkin Bread
    • The Perfect Fall Pasta
    • Butternut Squash Macaroni and Cheese with Crispy Sage Breadcrumbs
    • Creamy Mushroom and Garlic Pasta

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    a white bowl filled with creamy pumpkin rigatoni and topped with crispy fried sage

    Pumpkin Rigatoni with Crispy Sage

    Creamy and cheesy pumpkin rigatoni topped with crispy fried sage leaves!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Servings: 4
    Calories: 583kcal
    Author: Leigh Anderson

    Ingredients

    • 1 lb rigatoni
    • 3 tbsp olive oil
    • 8 large sage leaves
    • 2 cloves garlic thinly sliced or grated
    • 1 15 oz can pumpkin puree
    • 1 c heavy cream
    • ½ c grated parmesan cheese plus more for serving
    • pinch nutmeg
    • salt and pepper

    Instructions

    • Cook the pasta according to the packages instructions. Reserve ½c of the pasta water before draining.
    • Heat the olive oil in a large saute pan over medium heat. Place the sage leaves and garlic into the oil in a single layer. Let the sage get crispy and golden brown on both sides, about 30-45 seconds. Remove the sage from the pan (leave the garlic) and set on a paper towel-lined plate to absorb any excess oil. Season with salt.
    • Next, pour in the pumpkin puree. Cook the pumpkin for about three minutes stirring continuously then whisk in the reserved pasta water, cream, nutmeg, and a big pinch of salt. Whisk the sauce together and bring to a simmer. Add in the parmesan cheese and cooked rigatoni. Fold the rigatoni into the sauce together until it is evenly coated.
    • Divide the pasta between bowls, crumble the crispy sage over the top and sprinkle with parmesan cheese and fresh ground pepper. Serve immediately!

    Notes


    Storage and Reheating: 
    Store in the refrigerator for up to four days. Use the microwave or stovetop to reheat. Add a splash of water to loosen up the sauce as needed. 
    Recipe Substitutions: 
    Pasta: To make this recipe gluten-free you can use brown rice pasta. 
    Pumpkin Puree: Butternut squash puree will also work in this recipe. You can make your own or use the canned version. 
    A note about sauce thickness:
    If your pumpkin sauce becomes too thick at any point, which can easily happen if it cooks too long, just add a splash of water or cream to thin it out to the desired consistency.

    Nutrition

    Calories: 583kcal | Carbohydrates: 49g | Protein: 14g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 93mg | Sodium: 220mg | Potassium: 313mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10515IU | Vitamin C: 3mg | Calcium: 205mg | Iron: 2mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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