This creamy pumpkin pasta with fried sage, mascarpone, and Parmesan cheese is the ultimate fall comfort food dish. It comes together fast and easy and is vegetarian, but filling.
Course Main Course
Cuisine American
Keyword pasta, pumpkin pasta
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 6
Calories 541kcal
Ingredients
16ouncesrigatoni
6tablespoonsbutter
¼cupfresh sage leaves
¼cupminced shallot
2clovesgarlic, minced (about 2 teaspoons)
½teaspoonred pepper flakes
¼teaspoonkosher salt
¼teaspoonfreshly ground black pepper
1cuppure pumpkin, (from a 15-ounce can)
½cupwhite wine
½cupreserved pasta water
½cupmascarpone, (from 1 8-ounce container)
½cupgrated Parmesan cheese, plus more for serving
Instructions
Fill a large pot with water for your pasta. Once the water is boiling, generously season with kosher salt and add the pasta. While the pasta cooks, heat a large skillet over medium and add the butter. Once the butter has melted, add the sage and sauté until slightly crispy, 2-3 minutes, scraping up those browned butter bits from the bottom of the pan. Remove the sage using a slotted spoon and set aside.
To the skillet, add the shallot, garlic, red pepper flakes, salt, and pepper, and sauté until the shallot is softened, 2-3 minutes. Pour in the white wine to deglaze the pan, and simmer for about 2 minutes. Add the pumpkin and stir for about 1-2 minutes. Check the pasta which should now be al dente. Reserve ½ cup of pasta water then drain the pasta but do not rinse. Add reserved pasta water to the skillet and stir in the mascarpone. Once the mascarpone has melted, add the pasta and Parmesan and stir well to coat the pasta in the sauce.
Taste for seasoning and add more salt or pepper if desired. To serve, portion pasta in bowls and crumble reserved sage leaves on top, followed by more fresh grated Parmesan.
Notes
Add a protein like spicy Italian sausage or chicken sausage for a delicious addition.