Pumpkin Rigatoni with Crispy Sage (Pumpkin Alfredo)

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

5 from 4 votes

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.

Prep Time5

Cook Time20

Course: dinner

Cuisine: American

Servings:

Calories: 583kcal

Author: Leigh Anderson

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

Ingredient Notes and Substitutions:

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.

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 extra cream to thin it out to the desired consistency. It should nicely coat the pasta in a thin velvety layer.

Nutrition