5-Minute Creamy Pumpkin Sage (Printable Version)

Silky pumpkin sauce, sage, and crisp pancetta come together in a quick, elegant Italian pasta.

# What You'll Need:

→ Pasta

01 - 12 ounces rigatoni

→ Sauce

02 - 1 cup canned pumpkin purée
03 - 3/4 cup heavy cream
04 - 1/2 cup grated Parmesan cheese
05 - 1 small shallot, finely chopped
06 - 2 cloves garlic, minced
07 - 1/4 cup reserved pasta cooking water
08 - 1/2 teaspoon salt, plus more to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/8 teaspoon ground nutmeg

→ Pancetta & Sage

11 - 4 ounces pancetta, diced
12 - 2 tablespoons unsalted butter
13 - 8 fresh sage leaves

→ Garnish

14 - Extra grated Parmesan cheese, for serving
15 - Freshly ground black pepper, to taste

# Steps to Follow:

01 - Bring a large pot of salted water to a rolling boil. Add rigatoni and cook according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
02 - While the pasta cooks, heat a large skillet over medium heat. Add diced pancetta and cook for 4 to 5 minutes or until golden and crisp. Remove with a slotted spoon and set aside.
03 - In the same skillet, melt unsalted butter and add sage leaves. Fry for about 1 minute until sage is crisp. Transfer sage leaves to a paper towel and reserve for garnish.
04 - Add chopped shallot to the skillet and sauté for 1 minute. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
05 - Stir in pumpkin purée, heavy cream, salt, pepper, and ground nutmeg. Simmer on medium-low heat for 2 to 3 minutes, stirring frequently to combine.
06 - Add drained rigatoni and reserved pasta water to the skillet. Toss until pasta is evenly coated with sauce. Fold in grated Parmesan cheese and half the crispy pancetta. Adjust seasoning to taste.
07 - Divide pasta among serving plates. Top with remaining pancetta, fried sage leaves, additional grated Parmesan cheese, and freshly ground black pepper. Serve immediately.

# Important Notes:

01 - Bacon can be used in place of pancetta if needed.
02 - For a vegetarian adaptation, omit pancetta and substitute olive oil for butter.
03 - Add a pinch of chili flakes for subtle heat.
04 - Pairs well with a glass of Pinot Grigio or sparkling water with lemon.

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