Ingredients:

  • 12 oz (340g) dried pasta (rigatoni, penne, or fettuccine)
  • 1 tbsp (15ml) salt
  • 2 tbsp (28g) unsalted butter
  • 3 cloves (15g) garlic, minced
  • 1 tsp (1g) dried sage
  • 15 oz (425g) pumpkin puree
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 tsp (0.5g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 tsp (1g) red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until just al dente, which is usually 1-2 minutes less than the package says.
  2. Scoop out 1 cup (240ml) of the starchy pasta water and set it aside before draining the noodles. Note: This water is the key to the sauce texture
  3. Melt butter in a large skillet over medium heat.
  4. Add minced garlic and sage, sautéing for 1-2 minutes until the garlic is translucent and smells fragrant.
  5. Stir in pumpkin puree, heavy cream, nutmeg, salt, pepper, and red pepper flakes.
  6. Whisk the mixture over medium low heat until smooth and simmer gently for 3-5 minutes. Note: This removes the raw canned taste
  7. Reduce heat to low and stir in Parmesan cheese until melted and glossy.
  8. Add the cooked pasta to the skillet and toss vigorously.
  9. Pour in the reserved pasta water 2 tablespoons at a time until the sauce is silky and clings to the pasta.