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Prepare the pumpkin: In a large pot, boil the chopped pumpkin in water for 15-20 minutes, or until tender. Drain and set aside.
Cook the pasta: In a separate pot, cook the rigatoni according to package instructions. Drain and set aside, reserving some pasta water.
Sauté the aromatics: In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
Make the sauce: Add the cooked pumpkin to the skillet and mash it lightly with a fork. Stir in the heavy cream, broth, sage, nutmeg, salt, and pepper. Let the mixture simmer for 5-7 minutes until it thickens slightly.
Combine the pasta and sauce: Add the cooked rigatoni to the sauce, tossing to coat. If the sauce is too thick, add a bit of reserved pasta water to thin it out.
Serve: Serve the creamy pumpkin rigatoni in bowls, topped with freshly grated Parmesan cheese.
Serving and Storage Tips:
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