Pumpkin Rigatoni with Crispy Sage (Pumpkin Alfredo)
This Pumpkin Alfredo Pasta is a cozy Fall twist on a comfort food classic. Creamy pumpkin purée, 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.
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 sautéed garlic, puréed pumpkin, heavy cream and parmesan cheese.
To finish it off, the pasta is topped with crispy, crumbles of fried sage leaves – 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 ‘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 Steps
Step 1. Fry the Sage
Add the olive oil and butter to a large sauté 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.
Step 2. Make the Pumpkin Alfredo Sauce
Add grated garlic to the pan followed but the pumpkin purée. 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.
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.
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Pumpkin Rigatoni with Crispy Sage (Pumpkin Alfredo)
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 sauté 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 purée. 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
- 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.
- Heavy Cream: For a dairy-free alternative use 1-cup of full-fat coconut milk instead of heavy cream.
