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Pumpkin and Sage Pasta Recipe

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4 from 81 reviews

This Pumpkin and Sage Pasta recipe combines tender rigatoni with a creamy pumpkin sauce infused with fresh sage and nutmeg, topped with crispy garlic parmesan breadcrumbs and browned sage leaves. Perfect for a cozy fall dinner, this dish balances savory, creamy, and aromatic flavors in just 35 minutes.

Ingredients

Breadcrumbs

  • 1 1/2 cups sourdough, cubed or torn into small pieces
  • 2-3 tbsp unsalted butter
  • 2 cloves garlic, finely minced
  • pinch of red pepper flakes (optional)
  • 1 tbsp parmesan cheese, freshly grated
  • salt and pepper, to taste

Pasta and Sauce

  • 1 lb dried rigatoni pasta
  • 6 tbsp unsalted butter, browned
  • 8 sage leaves
  • 4 cloves garlic, finely minced
  • 15 oz canned pumpkin puree
  • 1 1/2 cups half and half
  • 1 tsp fresh sage, finely chopped
  • 1/4 tsp nutmeg
  • 1/2 cup parmesan cheese, freshly grated, plus more for serving
  • salt and pepper, to taste

Instructions

  1. Prepare Breadcrumbs: Cut the sourdough into small cubes. Heat 2-3 tablespoons of butter in a skillet over medium heat. Add the bread cubes and cook, stirring often, until golden and crisp, about 5 to 7 minutes. Add the finely minced garlic and red pepper flakes (if using) and cook until fragrant, approximately 1 minute. Stir in 1 tablespoon of grated Parmesan cheese, season with salt and pepper, then transfer the breadcrumbs to a plate and set aside.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni just until al dente, following the package instructions. Reserve 1 to 1 1/2 cups of pasta water before draining the pasta.
  3. Brown Butter and Sage: While pasta cooks, melt 6 tablespoons of unsalted butter in a large Dutch oven or skillet over medium heat. Add the 8 sage leaves and cook, swirling occasionally, until the butter turns golden brown and has a nutty aroma, about 5 to 6 minutes. Watch carefully to prevent burning. Remove the sage leaves and set aside for garnish.
  4. Sauté Garlic and Build Sauce: Stir in 4 cloves of finely minced garlic into the browned butter and cook until fragrant, about 1 minute. Add the canned pumpkin puree, 1 1/2 cups half and half, 1/4 teaspoon nutmeg, and 1 teaspoon finely chopped fresh sage. Cook the mixture, stirring frequently, until smooth and it comes to a light simmer.
  5. Add Cheese and Combine: Stir in 1/2 cup freshly grated Parmesan cheese and whisk until the sauce is smooth and well combined.
  6. Toss Pasta in Sauce: Add the drained rigatoni to the sauce and toss over low heat. Add reserved pasta water in small splashes as needed to loosen the sauce and coat the pasta evenly. Taste and adjust seasoning with salt and pepper to preference.
  7. Serve and Garnish: Divide the pasta among serving bowls. Top each serving with extra grated Parmesan cheese, the prepared garlic Parmesan breadcrumbs, and the crispy browned sage leaves reserved earlier for an aromatic garnish.

Notes

  • Reserve pasta water to adjust sauce consistency as needed during tossing.
  • Watch the butter carefully when browning to avoid burning the sauce base.
  • Optional red pepper flakes add a slight kick to the breadcrumbs but can be omitted for milder flavor.
  • This dish pairs beautifully with a light green salad or roasted vegetables.
  • For a vegan variation, substitute dairy butter and Parmesan with plant-based alternatives.

Find it online: https://recipethrive.com/pumpkin-and-sage-pasta-recipe/