Ingredients
- 12 oz.rigatoni
- 2 tbsp.olive oil, divided
- 12fresh sage leaves
- 1/4 c.pine nuts, toasted and roughly chopped
- 1 tsp.finely grated lemon zest
- 1shallot, finely chopped
- 2cloves garlic, pressed
- Kosher salt and freshly ground black pepper
- 1 c.canned pure pumpkin
- 2 oz.Parmesan cheese, grated (about 1/2 cup), plus more for serving
- 1/4 c.heavy cream
- 1/8 tsp.fresh grated nutmeg
Directions
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1. Cook pasta per package directions. Reserve 1 cup cooking water; drain pasta and return to pot.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add sage and cook until crisp, 2 to 3 minutes. Transfer with a slotted spoon to a paper towel–lined plate; when cool, crumble into pieces. Toss together sage, pine nuts, and lemon zest in a bowl.
3. Add remaining 1 tablespoon oil, shallot, and garlic to saucepan. Season with salt and pepper. Cook, stirring occasionally, until tender, 1 to 2 minutes. Add pumpkin, Parmesan, heavy cream, nutmeg, and 1/2 cup reserved pasta water. Cook until slightly thickened, 3 to 5 minutes. Season with salt. (If desired, use an immersion blender or standard blender to puree until smooth.) Add pasta and stir to combine (add more pasta water if sauce seems too thick). Serve sprinkled with Pine Nut Gremolata.
