Ingredients:

  • 1 lb (450g) Shaped Pasta (Zucchette, shells, or rigatoni)
  • 1 tbsp (15g) Salt
  • 15 oz (425g) Pure Pumpkin Puree
  • 2 tbsp (28g) Unsalted Butter
  • 3 cloves (9g) Garlic, minced
  • 1/2 cup (120ml) Heavy Cream
  • 1/2 cup (50g) Freshly Grated Parmesan Cheese
  • 1 tsp (5g) Dried Sage
  • 1/4 tsp (1g) Ground Nutmeg
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black Pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the shaped pasta and cook according to package directions until al dente.
  2. Before draining the pasta, reserve approximately 1 cup (240ml) of the starchy pasta water. Drain the remaining water and set the pasta aside.
  3. In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and dried sage, sautéing for 1–2 minutes until fragrant.
  4. Lower the heat to medium-low. Stir in the pumpkin puree, nutmeg, salt, and black pepper.
  5. Whisk in the heavy cream until the mixture is smooth and a rich orange color. Gradually stir in the grated Parmesan cheese until melted.
  6. Toss the cooked pasta into the sauce, adding reserved pasta water as needed to reach a glossy, fluid consistency.