Creamy Pumpkin Pasta
Creamy pumpkin pasta can be made with canned or fresh pumpkin puree and features sage and garlic, along with parmesan cheese to create a delicious, fall-flavor-filled dinner.
Ingredients
- 16 ounces rigatoni pasta or another tubular pasta
- 2 tablespoons butter
- 2 teaspoons dried sage
- 6 cloves garlic minced
- 12 ounces smoked sausage cut into bite-sized rounds
- 1 cup pumpkin puree
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup milk I used skim, but whole is preferred
- 1/2 cup freshly grated parmesan plus more for serving
Instructions
- Prepare the pasta according to package instructions, and be sure to save about one cup of the pasta water when you drain it.
- When the pasta is about halfway done, melt the butter in a large saucepan over medium heat.
- Add the sage, garlic and sausage, and saute for a couple minutes, just until the garlic begins to be fragrant and the sausage starts to get a little color on it.
- Add in the pumpkin, salt, pepper and nutmeg, and continue stirring, letting the puree reduce a little bit.
- Stir in the milk, and continue stirring constantly as the ingredients incorporate. Let the mixture reduce to your liking, and stir in the cooked pasta, coating it in the sauce.
- If the sauce is a bit thick or not sticking to the pasta, add just a touch of the pasta water, stirring between additions, until it’s at your desired consistency.
- Finally, remove the pan from the heat, stir in the parmesan until it is melted, and serve, topping the pasta with a bit more grated parmesan.