Description

This Creamy Pumpkin Pasta is a comforting and flavorful dish perfect for fall or any time you’re craving a cozy, rich meal. Featuring tender rigatoni coated in a luscious pumpkin and cream sauce infused with garlic, sage, nutmeg, and Parmesan, it’s an elegant yet simple pasta recipe that can be prepared in under 30 minutes. The addition of a splash of pasta water and optional lemon juice or white wine brightens the sauce, making every bite silky and delicious.

Ingredients

Scale

Pasta

6 oz rigatoni pasta

Sauce

1 tbsp butter
2 cloves garlic, minced
1 tsp finely chopped fresh sage (or 1/2 tsp dried sage)
1/2 cup canned pumpkin purée (not pie filling)
3/4 cup heavy cream (or half-and-half for lighter option)
1/4 cup grated Parmesan cheese
Pinch of nutmeg
1/2 tsp salt
1/4 tsp pepper

Optional

1 tbsp lemon juice or white wine (to brighten the sauce)
Extra Parmesan cheese for topping
Crispy sage leaves for garnish

Instructions

Cook Pasta: Bring a pot of salted water to a boil and cook the rigatoni until perfectly al dente, according to package instructions. Before draining, scoop out about ½ cup of the pasta cooking water and set it aside for later use.
Sauté Aromatics: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and chopped sage, sautéing for 1–2 minutes until fragrant but before the garlic browns.
Add Pumpkin and Cream: Stir in the pumpkin purée and cook for about a minute to mellow its flavor. Then pour in the heavy cream and stir until the mixture becomes silky and fully combined.
Season and Thicken Sauce: Add grated Parmesan, a pinch of nutmeg, salt, and pepper. Let the sauce simmer on low heat for a couple of minutes until it slightly thickens. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it.
Toss Pasta in Sauce: Add the drained cooked pasta to the skillet and toss well to coat all the rigatoni evenly with the sauce. Add more reserved pasta water if necessary to achieve the desired consistency.
Adjust Flavor: Taste the pasta and, if desired, brighten the flavors with a squeeze of lemon juice or a splash of white wine. Stir to combine.
Serve: Plate the pasta, then top with extra Parmesan cheese and optionally sprinkle with crispy sage leaves. Serve warm and enjoy the cozy, creamy flavors.

Notes

You can substitute half-and-half for heavy cream for a lighter sauce.
To make crispy sage leaves, fry fresh sage in butter until crisp and sprinkle on top for added texture and flavor.
Reserve pasta water carefully, as the starch helps loosen and bind the sauce to the pasta.
Do not use pumpkin pie filling, as it contains added sugars and spices not suitable for this savory dish.
If you prefer vegan, substitute butter with olive oil, use a plant-based cream alternative, and vegan Parmesan-style cheese.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Keywords: pumpkin pasta, creamy pumpkin sauce, fall pasta recipe, rigatoni pumpkin pasta, easy pasta dinner, sage pasta sauce