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Rigatoni tossed in a silky pumpkin cream sauce with garlic, Parmesan and crispy sage leaves: this creamy pumpkin pasta is a cozy fall dinner made with simple supermarket ingredients. Canned pumpkin gives the sauce its rich color, while cream, Parmesan and a splash of pasta water help it coat every ridge. It comes together in about 25 minutes, making it a comforting option for busy weeknights.
why make this recipe
This recipe puts canned pumpkin to work in a savory dinner instead of a dessert. The sauce comes together in a skillet while the pasta cooks.
- No roasting or blending is needed when you use canned pumpkin puree.
- Garlic, Parmesan and sage balance the pumpkin’s gentle sweetness.
- Rigatoni catches the creamy sauce inside the tubes and along the ridges.
- Crispy sage adds a simple finishing touch that makes the bowl feel special.
how to make Creamy Pumpkin Pasta
Ingredients
For the pasta
- 12 ounces dry rigatoni
- Salt, for the pasta water
- 1 cup reserved pasta cooking water, divided as needed
For the crispy sage
- 2 tablespoons olive oil
- 8 fresh sage leaves, patted completely dry
For the pumpkin cream sauce
- 1 tablespoon unsalted butter
- 3 cloves garlic, finely minced
- 1 cup canned pumpkin puree, not pumpkin pie filling
- ½ cup low-sodium vegetable or chicken broth
- ½ cup heavy cream
- ½ cup finely grated Parmesan cheese, plus more for serving
- ¼ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- â…› teaspoon ground nutmeg
- Pinch of crushed red pepper flakes, optional
Directions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package directions until al dente. Before draining, reserve 1 cup of the cooking water.
- Crisp the sage: While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat. Add the dry sage leaves in a single layer and fry for about 30 to 60 seconds, turning as needed, until crisp but not dark brown. Transfer to a paper towel-lined plate.
- Cook the garlic: Reduce the heat to medium-low. Add the butter to the sage-scented oil, then stir in the garlic. Cook for about 30 seconds, just until fragrant.
- Build the sauce: Stir in the pumpkin puree and cook for 1 minute. Whisk in the broth, heavy cream, salt, pepper, nutmeg and optional red pepper flakes. Gently simmer for 3 to 4 minutes, stirring frequently.
- Add the Parmesan: Turn the heat to low. Stir in the Parmesan a little at a time until melted and the sauce is smooth. Avoid a hard boil.
- Toss the pasta: Add the drained rigatoni and ¼ cup reserved pasta water. Toss over low heat for 1 to 2 minutes, adding more pasta water a splash at a time until the sauce is silky and coats the pasta.
- Finish and serve: Taste and adjust the seasoning. Divide among bowls and top with the crispy sage, extra Parmesan and black pepper. Serve immediately.
how to serve Creamy Pumpkin Pasta
Serve the pasta as soon as it is tossed so the sauce stays silky. Add the crispy sage at the table to keep it from softening in the sauce.
Pair it with a crisp green salad or warm garlic bread. For a heartier dinner, serve with cooked chicken or browned Italian sausage.
how to store Creamy Pumpkin Pasta
Refrigerate leftovers promptly in a covered container and use within 3 days. Store any leftover crispy sage separately so it stays as dry as possible.
Reheat the pasta gently in a skillet with a splash of water, broth or milk, stirring until heated through. Add more liquid as needed because the pasta absorbs sauce as it sits.
tips to make Creamy Pumpkin Pasta
- Choose plain pumpkin puree, not sweetened pumpkin pie filling.
- Pat the sage leaves completely dry before adding them to the oil to reduce splattering.
- Have the sauce ingredients measured before you begin so you can cook the sauce while the pasta boils.
- Grate the Parmesan finely so it melts into the sauce more easily.
- Reserve the pasta water before draining. Add it gradually rather than all at once.
- Keep the sauce over low heat after adding the Parmesan.
- Leave the sauce slightly loose in the skillet; it thickens as the pasta rests.
variation
- Sausage pumpkin pasta: add cooked, crumbled Italian sausage when you toss the pasta with the sauce.
- Spinach pumpkin pasta: stir a few handfuls of baby spinach into the hot sauce and let it wilt before adding the rigatoni.
- Different pasta shape: use penne, shells or cavatappi and follow the package cooking time.
- Extra heat: increase the crushed red pepper flakes to taste.
- No fresh sage: skip the fried garnish and add ¼ teaspoon dried rubbed sage with the pumpkin and seasonings.
FAQs
Can I use canned pumpkin for pasta sauce?
Yes. Plain canned pumpkin puree makes the sauce without roasting or blending fresh pumpkin. Avoid pumpkin pie filling, which contains added sweetener and spices.
What pasta goes best with pumpkin sauce?
Rigatoni works well because the sauce clings to the ridges and collects inside the tubes. Penne, shells and cavatappi are good alternatives.
How do I thin pumpkin pasta sauce?
Add reserved pasta cooking water a small splash at a time while tossing over low heat. Stop when the sauce is smooth and coats the pasta without looking heavy or sticky.
Can I make pumpkin pasta without heavy cream?
Yes, but the texture will change. Half-and-half is a possible lighter substitute; keep the sauce at a gentle simmer and add pasta water gradually. For this recipe’s richest texture, use the heavy cream listed.
What can I add to creamy pumpkin pasta?
Cooked Italian sausage, cooked chicken or wilted spinach all fit the savory sauce. Add them before the final toss so everything is heated through.
Can I make the pumpkin sauce ahead?
You can prepare the sauce a day ahead and refrigerate it in a covered container. Reheat gently and loosen with water or broth before tossing with freshly cooked pasta. Make the crispy sage close to serving.
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Creamy Pumpkin Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Reserve 1 cup cooking water before draining.
- Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Fry the dry sage leaves for about 30 to 60 seconds, turning as needed, until crisp but not dark brown. Transfer to a paper towel-lined plate.
- Reduce the heat to medium-low. Add the butter to the oil, then add the garlic and cook for about 30 seconds until fragrant.
- Stir in the pumpkin puree and cook for 1 minute. Whisk in the broth, heavy cream, salt, pepper, nutmeg and optional red pepper flakes. Gently simmer for 3 to 4 minutes, stirring frequently.
- Turn the heat to low. Stir in the Parmesan gradually until melted and smooth. Do not bring to a hard boil.
- Add the drained rigatoni and ¼ cup reserved pasta water. Toss over low heat for 1 to 2 minutes, adding more pasta water a splash at a time until silky.
- Taste and adjust the seasoning. Serve immediately with crispy sage, extra Parmesan and black pepper.
