Pumpkin Sage Rigatoni Pasta (Printable Format)

Velvety pumpkin-sage sauce coats rigatoni, offering a blend of comfort, creaminess, and aromatic herbs.

# Needed Ingredients:

→ Pasta

01 - 12 ounces rigatoni
02 - Salt, for water

→ Pumpkin Sage Sauce

03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 1 small onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 teaspoon fresh sage, finely chopped
08 - 1 cup pumpkin puree
09 - 1/2 cup heavy cream
10 - 1/4 cup grated Parmesan cheese
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - Pinch nutmeg (optional)

→ Optional Garnishes

14 - Toasted pumpkin seeds
15 - Extra grated Parmesan
16 - Fresh sage leaves, fried

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, about 10–12 minutes, or as package directs. Reserve 1/2 cup pasta water before draining. Drain and keep warm.
02 - While pasta cooks, heat unsalted butter and olive oil together in a large skillet over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until translucent. Stir in minced garlic and chopped sage, then cook for 1 minute until aromatic.
03 - Add pumpkin puree to skillet and stir thoroughly to combine with aromatics. Gradually pour in heavy cream while whisking for a smooth, cohesive mixture. Reduce heat to low and simmer sauce for 5 to 7 minutes so flavors meld. Add grated Parmesan, nutmeg if using, salt, and pepper. Taste and adjust seasoning as needed. For thinner consistency, stir in small amounts of reserved pasta water.
04 - Transfer drained rigatoni to the skillet. Toss gently so each piece is thoroughly coated. If sauce is too thick, add reserved pasta water as needed to achieve desired texture. Cook pasta in sauce on low heat for 2 minutes, stirring occasionally.
05 - Portion pasta into bowls. Sprinkle with toasted pumpkin seeds, extra grated Parmesan, and top with crispy sage leaves if desired. Serve immediately while warm.

# Supplementary Details:

01 - Avoid rinsing pasta after draining to maintain surface starch, which helps the sauce adhere for a smoother texture.
02 - For best results, use freshly grated Parmesan and fresh sage for maximum flavor impact.

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