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This week / 30-Minute / No. 7
Creamy Pumpkin Pasta with Sage
7THIS WEEK
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30-Minute · Weeknight

Creamy Pumpkin Pasta with Sage

Canned pumpkin, garlic, parmesan and a little cream turn into a silky sauce while the pasta boils. Crispy sage leaves on top make it feel special.

Why it's here: A creamy pumpkin pasta was one of Bon Appétit's most-saved recipes the week of Oct 9.

Prep5 min
Cook20 min
Total25 min
Serves4

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises
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12-inch nonstick skilletFor eggs, rice and quick sautés
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Ingredients

  • 12 oz short pasta, like rigatoni
  • 3 tbsp butter
  • 10 fresh sage leaves
  • 3 cloves garlic, minced
  • 1 cup canned pumpkin purée
  • 1/2 cup heavy cream
  • 3/4 cup grated parmesan, plus more to serve
  • Pinch of nutmeg and red pepper flakes
  • Salt and black pepper

Steps

  1. Cook the pasta in well-salted water until just tender. Save 1 cup of the pasta water before draining.
  2. Meanwhile, melt the butter in a large skillet over medium heat. Fry the sage leaves until crisp, about 1 minute. Lift them out onto a paper towel.
  3. Add the garlic to the butter and cook 30 seconds. Stir in the pumpkin, cream, nutmeg and pepper flakes.
  4. Add the drained pasta, parmesan and 1/2 cup pasta water. Toss until glossy, adding more water if it's thick. Season with salt and pepper.
  5. Serve topped with the crispy sage and more parmesan.

TipAdd browned Italian sausage to make it heartier.