Ingredients
Scale
- 1 pound fusilli, penne, or rigatoni pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh sage leaves, chopped (or 1 teaspoon dried sage)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- Fresh sage leaves for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Start the sauce: While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Build the base: Stir in the pumpkin puree and cook for 2-3 minutes, stirring frequently. This helps concentrate the flavors and removes any raw taste.
- Add the cream: Slowly pour in the heavy cream while stirring constantly. Add the broth, chopped sage, nutmeg, salt, and pepper. Bring the mixture to a gentle simmer.
- Finish the sauce: Let the sauce simmer for 5-7 minutes until it thickens slightly. Stir in the butter and Parmesan cheese until melted and smooth. Taste and adjust seasoning as needed.
- Combine: Add the drained pasta to the sauce and toss gently to coat. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach your desired consistency.
- Serve: Transfer to serving bowls and top with additional Parmesan cheese and fresh sage leaves if desired. Serve immediately while hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
