Pumpkin Pasta Sauce

Creamy, savory, and subtly sweet—this pumpkin pasta sauce is the ultimate fall comfort food.

30 min Serves 6 Medium American

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This rich and creamy pumpkin sauce combines heavy cream, Parmesan, and sage for a cozy autumn meal. Simply sauté garlic and onion, then simmer with milk, pumpkin, and cream until thickened. Toss with al dente pasta and top with extra cheese for a delicious seasonal dish.

Directions

In a Dutch oven, melt the butter. Then toss in the minced garlic and diced onion.

Over medium-high heat, sauté for 8 to 10 minutes, stirring frequently, until the onion becomes tender.

Pour in the milk, canned pumpkin, heavy cream, and ground sage. Reduce heat to medium-low and cook, stirring often, for roughly 10 to 15 minutes until the mixture starts to thicken.

Stir in the freshly grated Parmesan cheese, which will further thicken the sauce.

Boil the rigatoni or your preferred pasta until al dente, drain it, and then combine it with the pumpkin sauce.

Season with salt to your liking (the original uses 1 teaspoon).

Garnish with extra Parmesan cheese before serving.