Recipe Index

Ingredients

• 16 ounces penne pasta or rigatoni
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon fresh garlic, finely minced
• 3 tablespoons tomato paste
• 1 cup pumpkin puree
• 1 cup half and half or heavy cream
• 1/2 cup freshly grated parmesan, more to taste
• 3 to 4 leaves sage, chopped
• 1/8 to 1/4 teaspoon nutmeg
• 1/2 teaspoon onion powder
• 1 teaspoon red pepper flakes or to taste
• 1 teaspoon paprika
• salt to taste
• black pepper to taste
• 1/2 cup reserved pasta water

Method

1. Boil the pasta in a large pot of salted water according to the package directions, save at least 1/2 cup of the pasta water, then drain.
2. Melt the butter with the olive oil in a saucepan over medium heat and let the butter toast and brown, then stir in the garlic and tomato paste and cook 4 to 5 minutes until the paste darkens from bright red to reddish brown.
3. Stir in the pumpkin puree and cook it down 2 to 3 minutes.
4. Pour in the half and half or cream, stir until combined, and simmer 2 to 3 minutes.
5. Whisk in the reserved pasta water to loosen the sauce.
6. Add the parmesan, sage, red pepper flakes, paprika, nutmeg, onion powder, salt and black pepper, stir through, and taste to adjust the seasoning.
7. Toss the drained pasta through the sauce until every piece is coated, and serve it with extra parmesan scattered over each bowl.

Prep: 10 min · Cook: 35 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data