Pumpkin Sage Rigatoni Recipe

As the leaves begin to turn golden and the air takes on that familiar crispness, our kitchens beckon us to create meals that bring warmth and comfort to our tables. One dish that epitomizes the essence of fall is the Pumpkin Sage Rigatoni. This delightful pasta dish combines the rich, creamy texture of pumpkin with the aromatic allure of sage, creating a cozy bowl of goodness perfect for family dinners, seasonal celebrations, or comforting weeknight meals. The harmony of flavors in this recipe is bound to bring a smile to everyone’s face, making it a dish worth trying and sharing with loved ones. Let’s gather around the table and embrace the magic of autumn through this delicious, wholesome creation.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Skill Level: Easy

Ingredients

• 12 oz (340g) rigatoni pasta
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup (240ml) pumpkin puree
• 1 cup (240ml) vegetable broth
• 1 cup (240ml) heavy cream
• 1 tsp dried sage
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh sage leaves for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the pumpkin puree, vegetable broth, and heavy cream. Mix well until the sauce is smooth and begins to simmer gently.
4. Add the dried sage and ground nutmeg to the sauce. Season with salt and pepper to taste. Allow the sauce to cook on low heat for about 5-7 minutes, stirring occasionally.
5. Toss the cooked rigatoni pasta in the pumpkin sauce, ensuring each piece is well-coated. If the sauce is too thick, you can add a bit more vegetable broth to reach your desired consistency.
6. Remove the skillet from heat and sprinkle in the grated Parmesan cheese. Stir until the cheese has melted and is evenly distributed throughout the pasta.
7. Serve the Pumpkin Sage Rigatoni hot, garnished with a few fresh sage leaves for an extra touch of autumn elegance, if desired.

Helpful Tips

If you’re new to making creamy sauces, keep the heat on low to prevent the cream from curdling. You can substitute heavy cream with half-and-half for a lighter option. To add more depth, consider using freshly grated nutmeg instead of ground nutmeg. For a nut-free variation, omit the Parmesan cheese or use a nut-free cheese alternative.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth or water to loosen the sauce if needed.

Pairings and Complementaries

This Pumpkin Sage Rigatoni pairs beautifully with a side of roasted Brussels sprouts or a fresh arugula salad. For a heartier meal, consider serving it with crusty bread or garlic knots. A glass of crisp white wine, such as a Sauvignon Blanc, complements the creamy sauce perfectly, enhancing the overall dining experience.

At Zynahz, our mission is to bring joy and creativity into your kitchen, one delicious recipe at a time. We hope this Pumpkin Sage Rigatoni inspires you to gather your family for a memorable meal that celebrates the warmth and flavors of fall. We’d love to see your culinary creations, so please share your experiences and photos with us. Explore more recipes, follow us on social media, and sign up for our newsletter to keep the inspiration flowing. Cook with love, share with joy, and let’s keep creating wonderful food memories together!