This Creamy Pumpkin Rigatoni with Crispy Fried Sage is one of my favorite quick and easy fall dinners—large rigatoni noodles with a rich pumpkin Alfredo and grated parmesan. The fragrant, crunchy fried sage takes the dish over the top.
During the COVID lockdowns, Washinton State outlawed large events, and within 24 hours of the fateful announcement, 90% of our catering clients vanished from the books. While much of our conventional business had dried up, our creativity did not! We had to pivot and quickly.
One thing in short demand was good, restaurant-quality food. People needed comfort and a way to enjoy fabulous flavor at home. So I invented Ivory Table’s Dinner Boxes—three weekly dinners with mains, sides, salads, and desserts all packed into cute white boxes, ready to enjoy. The menu focus⏤always COMFORT. We packaged the boxes up and delivered them to our extremely grateful clients, who would eagerly meet us at the door, ready to dive into their weekly meals.
This Creamy Pumpkin Rigatoni was one of the recipes I created during this time, and boy, it was popular⏤warm, cozy, and perfect for the fall season. I love to serve this dish with a wild arugula salad loaded with ripe pear and toasted walnuts. Let’s get started.
Ingredients and Equipment
- Fresh Sage
- Vegetable Oil
- Rigatoni
- Butter
- Garlic
- White Wine
- Heavy Cream
- Pumpkin Puree
- Kosher Salt and Pepper
- Nutmeg
- Lemon
- Parmesan Cheese
Equipment
- Medium Pot (for boiling pasta)
- Small Pot (for frying sage leaves)
- Slotted Spoon
- Colander
How to Make Creamy Pumpkin Rigatoni with Crispy Fried Sage
Step 1. Fry the Sage Leaves: Prepare a plate with paper towels and set aside. This will be where you drain your fried sage leaves when they are done frying. Heat a small sauce pot over medium-high heat for 1 minute. Pour 1/2 cup vegetable oil into the pot and allow the oil to heat for an additional minute. The oil should be at least 1/4 inch deep to fry the sage leaves. Drop half of the sage leaves into the hot oil, tossing gently with a spoon to ensure they fry evenly. Stay close by, as sage leaves cook very quickly, only 6-10 seconds. Carefully remove the fried leaves from the oil with a slotted spoon and place them onto the paper towel to cool.
Step 2. Cook Pasta: Bring 3 quarts of salted water to a rolling boil in a medium pot. Add the rigatoni pasta and cook until al dente. This means noodles should be fully cooked but not limp or mushy. They should have a slightly toothsome quality. Before draining the pasta, remove 1/2 cup of the salted boiling water and set aside. This can later be used to adjust the texture of your pumpkin alfredo sauce. Drain the cooked pasta in a colander and set aside.
Step 3. Prepare the Pumpkin Alfredo Sauce: Melt three tablespoons of butter in a heavy bottom pot or skillet over medium heat. Add three tablespoons of minced garlic, but do not brown. Stir for 3o seconds until the garlic begins to sizzle. Add 1/2 cup of white wine and increase heat to medium-high. Allow wine to boil until it reduces by half. Add 1 1/2 cup heavy cream, 1 1/2 cup pumpkin puree, 1-2 tsp salt, 1/4 tsp pepper, and 1/4 tsp nutmeg. Allow sauce to come to a low simmer while stirring gently. Reduce heat to low, and stir in lemon juice and parmesan.
NOTE: White wine can be replaced with chicken or vegetable broth.
Add the Pasta: Stir together the cooked rigatoni pasta with the Pumpkin Alfredo sauce.
NOTE: If the sauce becomes too thick, add the reserved pasta boiling water as needed to thin the sauce to the desired consistency.
Step 4. Assemble: Serve pasta in shallow bowls. Garnish with fried sage leaves and shredded parmesan.
Other Garnish Options:
- Quick and Easy Candied Walnuts
- Toasted Pumpkin Seeds
- Bacon Bits
Storing Creamy Pumpkin Rigatoni:
This Pumpkin Alfredo Sauce freezes and reheats beautifully. I have had the best luck with simply cooking a fresh batch of pasta and adding the sauce before serving. Thaw the frozen Pumpkin Alfredo and warm gently over low heat before tossing with pasta. Fried sage leaves do not keep well, and must be prepared fresh.
I hope you LOVE this recipe. Let me know in the comments below. xoxo
Kristen
Print
Creamy Pumpkin Rigatoni with Crispy Fried Sage
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
1 cup fresh sage leaves
1/2 cup vegetable oil (for frying)
1 lb rigatoni pasta
3 Tbsp butter
2 Tbsp garlic, finely chopped
1/2 cup dry white wine
1 1/2 cup heavy cream
1 1/2 cup pumpkin puree
1–2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp nutmeg
1 tsp lemon juice
1/2 cup shredded parmesan cheese
shredded parmesan for topping
Instructions
- Fry Sage Leaves: Prepare a plate with paper towels and set aside. This will be where you drain your fried sage leaves. Heat a small sauce pot over medium-high heat for 1 minute. Pour 1/2 cup vegetable oil into the pot and allow the oil to heat for an additional minute. The oil should be at least 1/4 in deep to fry the sage leaves. Drop half of the sage leaves into the hot oil, tossing gently with a spoon to ensure evenly fry. Stay close by, as sage leaves cook in 6-10 seconds. Carefully remove the fried leaves from the oil with a slotted spoon and place them onto the paper towel.
- Cook Pasta: Cook pasta according to directions. Drain and set aside. 1/2 cup of the pasta cooking water can be reserved and set aside if needed to adjust sauce consistency.
- Pumpkin Alfredo Sauce: Melt butter in a heavy bottom pot or skillet over medium heat. Add minced garlic, but do not brown. Stir for 3o seconds until the garlic begins to sizzle. Add white wine and increase heat to medium-high. Allow wine to boil until it reduces by half. Add heavy cream, pumpkin puree, salt, pepper, and nutmeg. Allow sauce to come to a low simmer while stirring gently. Reduce heat and stir in lemon juice and parmesan. Add cooked pasta to the sauce and toss. NOTE: If the sauce becomes too thick, add the reserved pasta boiling water as needed to thin the sauce to the desired consistency.
- Assemble: Serve pasta in shallow bowls. Garnish with fried sage leaves and shredded parmesan.
Notes
VEGAN VERSION: Substitute olive oil for butter and replace whipping cream with a full-fat coconut cream. Omit Cheese.
WINE FREE VERSION: White wine can be replaced with chicken or vegetable broth.
- Prep Time: 45
- Category: Dinner, Pasta
- Method: Stovetop
As an Amazon Associate, I earn from qualifying purchases.