Pumpkin Sage Rigatoni Pasta

Pumpkin Sage Rigatoni is a comforting fall pasta that fills the house with a cozy aroma and always disappears fast at the dinner table. Creamy pumpkin and fragrant sage bring out the best in each other while rigatoni soaks up every bit of velvety sauce. This is a go-to for chilly nights when I want something a little indulgent but not fussy, plus, it earns rave reviews whenever I serve it for family or guests.

I made this on a blustery October night for my parents, and they immediately asked for the recipe. The nutty squash flavor with sage makes it feel like autumn in a bowl. Every year, this dish is something I look forward to as soon as the leaves change.

Ingredients

• Rigatoni pasta: Choose a tube shape for maximum sauce hold. Go for a bronze-cut Italian brand if you can find it—the texture is unbeatable
• Pumpkin puree: Use 100 percent pure pumpkin rather than pie filling. If you have fresh pumpkin on hand you can roast and puree it for even more flavor
• Fresh sage: Brings the earthy herbal note that defines this dish. Use fresh when possible for the cleanest flavor but dried will work in a pinch
• Unsalted butter: Gives a silky base for the sauce. Pick a high-quality European-style butter for extra richness
• Onion and garlic: The foundation of the sauce. Choose firm white or yellow onions and fresh garlic cloves
• Heavy cream: Just enough to make the sauce velvety. Look for cream with no added thickeners
• Parmesan cheese: Adds a boost of umami saltiness. Always grate your own for the freshest flavor
• Olive oil: Adds depth and prevents butter from scorching. Go with extra virgin for best results
• Nutmeg: Not required but a pinch makes pumpkin sing. Buy whole nutmeg and grate it fresh when possible
• Toasted pumpkin seeds: Add crunch and color. Try toasting them just before serving for extra flavor
• Fresh sage leaves: Warming and aromatic when gently fried in butter

Instructions

Cook the Pasta:

Start by filling a large pot with water and bringing it to a boil over high heat. Salt the water well so the pasta is nicely seasoned. Drop in the rigatoni and simmer until it is al dente, typically just past ten minutes. Right before draining, scoop out half a cup of pasta water—you may need it for the sauce. Do not rinse the pasta since the starch will help thicken and bind the sauce

Make the Onion and Sage Base:

While rigatoni is cooking, set a wide skillet over medium heat. Add the unsalted butter and olive oil, letting them melt together until foamy but not browned. Scatter in the chopped onions and cook them gently for four to five minutes, stirring now and then, until they have softened and turned slightly golden with sweet aroma

Build the Foundation with Garlic and Sage:

Add the minced garlic and the finely chopped fresh sage to your skillet of onions. Toss everything for about one minute until fragrant. This step should fill your kitchen with a savory warm herbal scent

Stir in Pumpkin Puree:

With the base fragrant and golden, spoon in the pumpkin puree, scraping up any bits from the bottom of the pan. Stir everything together and allow the mixture to bubble over medium-low heat, which brings out the sweetness of the pumpkin

Add Cream and Season:

Pour in the heavy cream slowly as you stir so the sauce becomes silky and smooth. Grate in fresh Parmesan cheese. Taste, then add salt and cracked black pepper until the sauce tastes balanced. A little pinch of nutmeg brings an extra layer of warmth

Simmer for Flavor:

Let the sauce bubble gently for five to seven minutes so all the flavors meld together, stirring every couple of minutes. If the sauce gets too thick, add splashes of your reserved pasta water until it is creamy but not runny

Combine Pasta and Sauce:

Add the hot rigatoni to the skillet straight from the strainer. Use tongs or a spatula to gently toss and coat every tube of pasta with sauce. Keep the heat on low for two final minutes to marry the flavors and let the pasta absorb some of the sauce

Finish and Serve:

Scoop the pasta into shallow bowls. Shower each portion with toasted pumpkin seeds, extra Parmesan, and a few crispy fried sage leaves. Serve right away for ultimate creaminess and fragrance

Sage is my favorite herb and nothing else brings that earthy autumnal feeling in quite the same way. My kids claim this is the best pasta I make because it is both comforting and fancy at the same time. One bite and all of us always have seconds.

Storage and Leftover Tips

Store leftovers in an airtight container in the fridge and enjoy within three days for best texture. Warm gently on the stove with a splash of milk or reserved pasta water to revive the sauce. You can freeze the cooled sauce alone for quick meals later, just add fresh-cooked pasta. Sauce keeps in the refrigerator for a couple of days but pasta absorbs a lot overnight. Do not freeze the finished pasta as the texture can go mushy. Great for meal prep since the sauce reheats nicely on busy nights.

Easy Ingredient Swaps

Short on heavy cream? Try half and half or a dollop of Greek yogurt for extra tang. No Parmesan? Pecorino or Grana Padano work well. Out of fresh sage? Dried sage works or try a combo of thyme and rosemary. Swap pumpkin for butternut squash puree if that is what you have. Use gluten-free rigatoni to make this meal celiac-friendly. Boost with wilted spinach or a handful of baby kale stirred in right at the end.

Perfect Ways to Serve This

Top with a lightly dressed salad of peppery greens. Pair with roasted chicken or grilled pork for a fall feast. Make it the star of a vegetarian holiday spread with roasted vegetables and warm bread. Turn leftovers into a baked casserole with a topping of extra cheese and toasted seeds. Drizzle with chili oil if you like some heat. Try a squeeze of lemon over the pasta for bright balance.

The Story Behind This Recipe

This pasta was inspired by a trip to a local fall market where the countryside was awash in pumpkins and squash. I bought extra just to try new recipes and ended up tossing pumpkin into my go-to sage cream pasta. Now Pumpkin Sage Rigatoni is the signal that autumn has truly arrived. My sisters ask for this dish every time the weather turns chilly and it is the first thing I make for friends when we carve pumpkins.

Let the aroma of sage and pumpkin set the mood for your next cozy dinner. This pasta is a celebration of autumn and always gets requests for the recipe!

Recipe Q&A

→ What type of pasta works best?

Rigatoni is recommended for its sturdy shape, which holds the creamy sauce beautifully, but penne or ziti also work well.

→ Can I use fresh or canned pumpkin?

Both fresh and canned pumpkin puree blend seamlessly for the sauce and provide a velvety texture and mild sweetness.

→ How do I make the sauce creamier?

Add heavy cream and adjust consistency with reserved pasta water until smooth and rich. Parmesan also enhances creaminess.

→ What garnishes complement this dish?

Top with toasted pumpkin seeds for crunch, freshly grated Parmesan, and crispy fried sage leaves for fragrance and color.

→ What protein can I add?

Pair with roasted chicken, crispy pancetta, or keep it vegetarian by serving alongside roasted vegetables or a green salad.