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Pumpkin Rigatoni with Crispy Sage (Pumpkin Alfredo)

This Pumpkin Alfredo Pasta is a cozy Fall twist on a comfort food classic. Creamy pumpkin purรฉe, parmesan cheese and heavy cream come together to make a rich, flavorful sauce that perfectly coats each bite of pasta. Finished with crispy fried sage leaves this delicious pasta is perfect for a chilly evening at home but special enough for a gathering with friends.

A bowl of rigatoni pasta covered in and orange (color) sauce, grated cheese and fried herbs.

I crave this creamy pumpkin pasta every year when the temperature finally drops. Mostly made with pantry (and fridge) staples, it’s such a simple dinner to put together. The sauce is reminiscent of a Pumpkin Alfredo made up of sautรฉed garlic, purรฉed pumpkin, heavy cream and parmesan cheese.

To finish it off, the pasta is topped with crispy, crumbles of fried sage leaves โ€“ or rosemary if you prefer. It’s like all the best savory, Autumn flavors in one bowl.

For more *delicious* Fall pasta recipes check out: The Perfect Fall Pasta with Delicata Squash, Pancetta and Goat Cheese and โ€˜Nduja Pasta with Butternut Squash and Rosemary Fried Walnuts.

Ingredients You’ll Need

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

Recipe ingredients individually portioned: a bowl of dried pasta, a can of pumpkin puree, a hunk of parmesan cheese, heavy cream, garlic, butter etc.

Recipe Steps

Step 1. Fry the Sage

Add the olive oil and butter to a large sautรฉ pan, once the butter is melted and bubbling add the sage leaves and fry until crisp. Transfer the sage leaves to a paper towel lined plate. Reserve the sage-infused butter and oil to build the rest of the sauce.

Four step by step images of a sautรฉ pan; 1. frying sage, 2. sautรฉing butter and garlic, 3. cooking pureed pumpkin, 4. filled with a pumpkin alfredo sauce.

Step 2. Make the Pumpkin Alfredo Sauce

Add grated garlic to the pan followed but the pumpkin purรฉe. Cook, stirring frequently for about 5 minutes then whisk in the heavy cream, nutmeg and a big pinch of salt. Bring the sauce to a simmer then whisk in the grated parmesan cheese and a generous splash of pasta water.

A sautรฉ pan filled with pasta in a creamy orange sauce.

Step 3. Serve

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

FAQs About This Recipe:

Yes, canned, or homemade, butternut squash purรฉe will also work in this recipe.ย Make sure that you buy canned pumpkin purรฉe andย notย canned pumpkin pie filling. They can be easy to mix up if you’re not paying close attention.

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 some extraย  cream to thin it out to the desired consistency. It should nicely coat the pasta in a thin velvety layer. If your sauce is too thin, continue to cook it down, stirring occasionally until the sauce reduces and coats the pasta.

A close up of creamy pasta in a speckled ceramic bowl.

Check Out More Delicious Fall Recipes:

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 bowl of rigatoni pasta covered in and orange (color) sauce, grated cheese and fried herbs.

Pumpkin Rigatoni with Crispy Sage (Pumpkin Alfredo)

This creamy pumpkin pasta is a cozy Fall twist on a comfort classic. Perfect for a chilly evening at home or special gatherings with friends.
5 from 4 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 583kcal

Ingredients
 

  • 1 pound dried rigatoni
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 12 large sage leaves
  • 2 cloves garlic, grated
  • 1 15 oz can pumpkin puree - *see notes*
  • 1 cup heavy cream
  • 1 cup grated parmesan cheese - plus more for serving
  • 1/4 teaspoon ground nutmeg
  • kosher salt and freshly ground black pepper

Instructions

  • Bring a large pot of salted to a boil, cook the rigatoni according to package directions until al dente. Reserve 1-cup of the pasta water before draining. While the pasta is cooking begin to fry the sage leaves and make the sauce.
  • Line a small plate or baking tray with a few sheets of paper towel. Set aside. Heat the olive oil and butter in a large sautรฉ pan over medium heat. Once the butter is melted and bubbling, gently place the sage leaves into the pan in a single layer. Cook, flipping occasionally until they turn a dark green color, about 1-2 minutes. Transfer the fried sage leaves to the prepared tray. Season with salt.
  • In the same pan, add the grated garlic to the sage-infused butter and oil. Cook, stirring frequently, until fragrant then pour in the pumpkin purรฉe. Season with a generous pinch of salt and freshly ground black pepper. Cook the pumpkin, stirring frequently, until the color deepens to a dark orange, about 5 minutes. Next, pour in the heavy cream, nutmeg and 1/2 cup of the reserved pasta water, whisk to combine. Bring the sauce to a simmer, then turn the heat down to low, just enough to maintain a slow simmer. Whisk in the grated parmesan cheese then, using a rubber spatular or wooden spoon, gently fold the rigatoni into the sauce together until evenly coated. Add more pasta water as needed to achieve the right consistency.
  • To serve, divide the pasta between bowls, crumble the crispy sage overtop and sprinkle with extra parmesan cheese and freshly ground black pepper. Serve immediately!

Notes

ย 
Ingredient Notes and Substitutions:ย 
  • Sage: A few sprigs of fresh rosemary sprigs can be substituted for fresh sage.
  • Pasta: Almost any pasta shape will work here. Feel free to substitute your favorite or make it gluten-free with a good brown rice pasta.
  • Pumpkin Puree: Make sure that you buy canned pumpkin puree and not canned pumpkin pie filling. They can be easy to mix up if you’re not paying close attention. Canned or homemade butternut squash puree will also work in this recipe.ย 
  • Heavy Cream: For a dairy-free alternative use 1-cup of full-fat coconut milk instead of heavy cream.
ย 
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 some extraย  cream to thin it out to the desired consistency. It should nicely coat the pasta in a thin velvety layer.

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
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