Ingredients
Scale
- 12 ounces rigatoni pasta
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 3 cloves garlic, minced
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup heavy cream
- 1/2 cup vegetable broth
- 3/4 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more for the pasta water
- 1/2 teaspoon freshly ground black pepper
- 10 fresh sage leaves
- 1 tablespoon olive oil
- Crushed red pepper flakes, for serving (optional)
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook until just al dente according to the package directions, usually 10 to 12 minutes. Before draining, scoop out and reserve 1 cup of the starchy pasta water, then drain the pasta.
- While the pasta cooks, heat the olive oil in a small skillet over medium heat. Add the sage leaves in a single layer and fry for 30 to 60 seconds until crisp and dark green. Transfer to a paper towel lined plate and sprinkle lightly with salt.
- Melt the butter in a large deep skillet over medium heat. Add the chopped shallot and cook, stirring often, until soft and translucent, about 2 minutes. Stir in the minced garlic and cook 30 seconds more until fragrant but not browned.
- Whisk in the pumpkin puree until smooth, then pour in the vegetable broth while whisking. Let the mixture simmer gently for 2 minutes so the pumpkin fully loosens and the raw edge cooks off.
- Stir in the heavy cream, nutmeg, cinnamon, smoked paprika, salt, and black pepper. Simmer on medium low for 3 to 4 minutes, stirring often, until the sauce thickens slightly and turns a deep amber color.
- Remove the skillet from the heat and add the grated parmesan a handful at a time, stirring until each addition melts completely. If the sauce feels too thick, whisk in splashes of the reserved pasta water until it turns glossy and coats a spoon.
- Add the drained rigatoni directly to the skillet. Toss for 1 to 2 minutes over low heat so every tube gets coated and the sauce clings in a silky layer. Add another splash of pasta water if the pasta drinks up the sauce too fast.
- Taste and adjust the salt and pepper now, while the sauce is still loose. Remember the parmesan keeps seasoning the dish as it sits, so season boldly but taste first.
- Divide among warm bowls and top with the crispy sage leaves, extra parmesan, cracked pepper, and red pepper flakes if you like heat. Serve immediately while the sauce is at its glossiest.