Ingredients
Method
- Bring a large pot of generously salted water to a rolling boil and cook the rigatoni until it still has a firm bite, following the package timing. Before draining, scoop out about 1 1/2 cups of the starchy cooking liquid and set it aside, then drain the pasta.
- Warm the olive oil in a wide skillet over medium heat. Add the minced sage and garlic and let them sizzle just until fragrant, about 1 minute. Stir in the pumpkin purée, salt, pepper, and nutmeg, and let the mixture cook for 2 to 3 minutes so the flavors deepen. Pour in the milk and stir steadily until the sauce is smooth and velvety.
- Add the drained pasta along with the reserved cooking water and toss everything together for 3 to 4 minutes, until the sauce thickens enough to coat each piece of pasta and looks glossy.
- Take the skillet off the heat, fold in the grated Parmesan until it melts into the sauce, then serve right away with an extra sprinkle of Parmesan if you like.
Nutrition
Notes
Swap the rigatoni for penne, cavatappi, or any short ridged pasta that will trap the sauce.
No fresh sage on hand? Use 1/2 teaspoon of dried rubbed sage and add it with the pumpkin purée.
Reserve more pasta water than you think you need. That starch is what makes the sauce cling to the noodles.
Keep the garlic moving and pull it off the heat the second it smells sweet. Burnt garlic turns the whole pan bitter.
Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave with a splash of water or milk to loosen the sauce.
For a dairy-free version, use unsweetened oat milk and a dairy-free Parmesan alternative, adding it off the heat.
Finish with toasted walnuts, crispy pancetta, or a pinch of red pepper flakes for a little contrast.