Creamy and cheesy pumpkin rigatoni topped with crispy fried sage leaves. This quick and easy pumpkin alfredo comes together in less than 30 minutes!
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!
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.
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.
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.
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
Yes! I recommend brown rice pasta as the best gluten-free alternative.
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!
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
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Pumpkin Rigatoni with Crispy Sage
- 1 lb rigatoni
- 3 tbsp olive oil
- 8 large sage leaves
- 2 cloves garlic thinly sliced or grated
- 1 can pumpkin puree
- 1 c heavy cream
- 1/2 c grated parmesan cheese plus more for serving
- pinch nutmeg
- salt and pepper
- Cook and drain the pasta according to the packages instructions.
- 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 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!
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.