Pasta DishesNo. 9365 · The 2026 edition
Pumpkin Pasta Sauce
Whip up a creamy pumpkin pasta sauce in under 30 minutes for a cozy fall meal.
Our own summary of the original — the full post and photos live at buildyourbite.com.
A creamy pumpkin pasta sauce made with heavy cream, milk, pumpkin, and Parmesan. Sautéed onion and garlic add depth, while ground sage brings warmth. This quick sauce is perfect over rigatoni for a comforting fall dinner.
Ingredients
Directions
- In a Dutch oven, melt the butter over medium-high heat. Add the minced garlic and finely diced yellow onion.
- Stir frequently and cook for 8 to 10 minutes, until the onion becomes soft and translucent.
- Pour in the whole milk, canned pumpkin, heavy cream, and ground sage. Reduce heat to medium-low and continue stirring often. Cook until the sauce starts to thicken, about 10 to 15 minutes.
- Stir in the freshly grated Parmesan cheese, which will further thicken the sauce.
- Meanwhile, cook the rigatoni (or your chosen pasta) according to package directions until al dente. Drain well and add the pasta to the pumpkin sauce.
- Season with salt to your preference (the original recipe uses about 1 teaspoon).
- Serve hot, garnished with extra grated Parmesan cheese.
