Ingredients:

  • 1 lb pasta (Penne, Rigatoni, or Fettuccine)
  • 2 tbsp salt
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 can (15 oz) pumpkin puree
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried sage
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup reserved pasta water

Instructions:

  1. Fill a large pot with water and add 2 tbsp salt. Bring to a rolling boil.
  2. Add pasta and cook until al dente according to the package directions.
  3. Before draining, reserve 1/2 cup of the cloudy pasta water, then drain the pasta in a colander.
  4. Place a skillet over medium heat and melt the butter until it begins to bubble.
  5. Add the minced garlic and sauté for 1-2 minutes until translucent and fragrant.
  6. Stir in the pumpkin puree, sage, nutmeg, salt, and pepper. Cook for 3-5 minutes, stirring occasionally, until the pumpkin is heated through.
  7. Pour in the heavy cream and stir until the sauce is smooth.
  8. Lower the heat and stir in the grated Parmesan cheese until completely melted.
  9. Add the cooked pasta to the skillet.
  10. Gradually pour in the reserved pasta water, tossing for 1-2 minutes until the sauce clings to the pasta in a thick, glossy coating.