Pumpkin Rigatoni with Crispy Sage

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

Print Recipe

5 from 4 votes

Pumpkin Rigatoni with Crispy Sage

Creamy and cheesy pumpkin rigatoni topped with crispy fried sage leaves!

Prep Time5

Cook Time20

Course: dinner

Cuisine: American

Servings:

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
1/2 c grated parmesan cheese plus more for serving
pinch nutmeg
salt and pepper

Instructions

Cook the pasta according to the packages instructions. Reserve 1/2c 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