Creamy Pumpkin Alfredo Rigatoni

Creamy Pumpkin Alfredo Pasta pairs velvety pumpkin sauce with hearty rigatoni, letting the ridges capture every spoonful. The subtle sage and garlic add depth, while parmesan finishes the dish with a salty snap—perfect for a cozy autumn dinner without any fuss.

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Ingredients

• 12 oz rigatoni pasta
• 1 cup smooth pumpkin puree
• 1 cup double cream
• 3 cloves garlic, minced
• 1/2 cup finely grated parmesan cheese
• 1 tbsp fresh sage leaves, chopped
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper

Step-by-Step Instructions

1. Bring a large pot of salted water to a rolling boil; add rigatoni and cook 9‑11 minutes until al dente, then drain, reserving 1/2 cup pasta water.
2. While pasta cooks, melt 1 tbsp butter in a medium saucepan over medium heat, then add minced garlic and sauté 30 seconds until fragrant.
3. Stir in pumpkin puree and double cream; bring to a gentle simmer, lowering heat to medium‑low and cooking 4‑5 minutes until the sauce thickens and coats the back of a spoon.
4. Season the sauce with salt, pepper, and chopped sage; taste and adjust seasoning as needed.
5. Add drained rigatoni to the sauce, tossing to coat; if the sauce looks too thick, stir in reserved pasta water a tablespoon at a time until silky.
6. Remove from heat and fold in grated parmesan; the cheese should melt into a glossy coating.
7. Serve immediately, garnished with a sprinkle of extra parmesan and a few sage leaves for color.

Tips for Success

• Use a high‑quality, smooth pumpkin puree to avoid grainy texture.
• Reserve pasta water before draining; the starch helps bind the sauce.
• Do not over‑cook the rigatoni; al dente pasta holds sauce better.
• Add the cream gradually and keep the heat low to prevent curdling.
• Finely grate parmesan for quick melting and a smoother finish.

Storage

Cool leftovers to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk or broth to loosen the sauce. Freeze is not recommended because the cream may separate.

Notes

Reserve pasta water for a silkier sauce. Add cheese off heat to keep it smooth.

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