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Pumpkin Pasta Sauce

Pumpkin pasta sauce with silky creaminess simmered until deep-orange and glossy. Coats rigatoni or penne in a parmesan-thickened sauce, finished with fresh sage and reserved pasta water for cling.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or penne
  • 1 lb rigatoni or penne about 1 pound
Pumpkin base
  • 1 can (15 oz) pumpkin puree
Cream and cheese
  • 1 cup heavy cream
  • 1 cup parmesan, grated grated
Aromatics and wine
  • 3 cloves garlic, minced minced
  • 1 small onion, diced diced
  • 0.5 cup dry white wine
Seasonings
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
  • 0.25 tsp red pepper flakes
  • 0.5 cup pasta water reserve from cooking pasta
  • 0.5 salt and pepper to taste to taste
  • 1 fresh sage and parmesan for serving for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the pasta and reserve water
  1. Cook rigatoni or penne in salted water until al dente, then reserve 1 cup of pasta water before draining. Set the pasta aside and keep the reserved water ready for thinning the sauce.
Build the sauce
  1. Heat olive oil in a large skillet over medium heat and sauté diced onion for 4 minutes, until softened and slightly translucent. The onions should look glossy, not browned.
  2. Add minced garlic to the skillet and cook for 1 minute, stirring constantly. It should become fragrant quickly without turning dark.
  3. Pour in the dry white wine to deglaze the pan and cook for 2 minutes. Scrape up any browned bits from the bottom as the liquid reduces.
  4. Add pumpkin puree, heavy cream, Italian seasoning, nutmeg, and red pepper flakes, then simmer for 8 minutes. Stir occasionally until the sauce looks thickened and smooth with a deep-orange color.
  5. Stir in the grated parmesan and mix until it melts into the sauce. The texture should turn silky and slightly glossy.
Toss, season, and serve
  1. Add the drained pasta to the skillet and toss, adding reserved pasta water as needed to help the sauce cling. Stop when the sauce coats the pasta without pooling.
  2. Season with salt and pepper to taste, then serve immediately with fresh sage and extra parmesan. The surface should be dotted with sage for a fragrant finish.

Notes

Pro tip: simmer the sauce gently after adding pumpkin and cream so it stays smooth—avoid hard boiling. Refrigerate leftovers in an airtight container for up to 3 days; reheat on the stove with a splash of water or cream to loosen. Freezing is not recommended because the cream can separate when thawed. For a lighter option, use half-and-half instead of heavy cream (texture will be a bit thinner).