Pumpkin Pasta
- 1 pound penne pasta or rigatoni
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon fresh garlic (finely chopped)
- 3 tablespoons tomato paste
- 1 cup pumpkin puree
- 1 cup half and half or heavy cream
- 1/2 cup freshly grated parmesan cheese (plus more for serving)
- 3 to 4 leaves of sage (chopped)
- 1/8 to 1/4 teaspoon nutmeg
- 1/2 teaspoon onion powder
- 1 teaspoon red pepper flakes (or to taste)
- 1 teaspoon paprika
- Salt (to taste)
- Black pepper (to taste)
- 1/2 cup reserved pasta cooking water
- Boil a large pot of salted water. Cook the pasta according to the package instructions. Before draining, save at least 1/2 cup of pasta water.
- In a saucepan over medium heat, melt the butter with olive oil until it turns golden brown. Add garlic and tomato paste, cooking for about 4 to 5 minutes until the paste darkens.
- Stir in the pumpkin puree and cook for 2 to 3 minutes.
- Add the heavy cream and simmer for another 2 to 3 minutes.
- Pour in the reserved pasta water to thin out the sauce.
- Add parmesan cheese, sage, red pepper flakes, paprika, nutmeg, onion powder, salt, and black pepper. Mix well and adjust seasoning to your liking.
- Toss in the cooked pasta until evenly coated.
- Serve with extra parmesan on top!
For an extra boost of pumpkin flavor, try adding a sprinkle of brown sugar to the pumpkin puree. It’s optional but highly recommended!
