Creamy Pumpkin Pasta Recipe in 25 Minutes

Instructions:

1. Bring a large pot of water to a boil and add 2 tbsp of sea salt. Add the 1 lb of Rigatoni and cook until just firm to the bite (usually 2 mins less than the box instructions). Reserve 1/2 cup of that cloudy pasta water before draining.
2. In your wide skillet, melt 2 tbsp of unsalted butter over medium heat. Add the minced shallot and garlic, sautéing until fragrant and translucent. Don't let them brown too much; we want sweetness, not bitterness.
3. Toss in the 1 tbsp of chopped fresh sage. Let it sizzle in the butter for about 30 seconds until the leaves darken and smell woodsy. This step perfumes the entire fat base of the sauce.
4. Whisk in the 15 oz of pumpkin puree. Cook it for 2 minutes, stirring constantly, until it turns a shade darker. This toasts the puree and removes that raw canned metallic taste.
5. Slowly pour in the 1 cup of heavy cream and 1/4 tsp of ground nutmeg. Whisk vigorously until the sauce is a uniform, silky orange. Lower the heat to a simmer.
6. Add the 1/2 cup of Parmesan cheese and stir until completely melted and glossy. If the sauce looks too thick, whisk in a splash of the reserved pasta water.
7. Add the cooked pasta directly into the skillet. Toss gently for 1 minute until every tube of rigatoni is coated in a thick, velvety layer. Taste and add salt and black pepper as needed.