Pumpkin Pasta
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 medium yellow onion – finely chopped
- 2 cloves garlic – thinly sliced
- 8 leaves fresh sage leaves – finely chopped
- 1/4 tsp red pepper flakes
- 1 1/2 pounds pumpkin – peeled, seeded, cut into 0.5-inch cubes
- 1 tsp fine sea salt
- 1/2 tsp black pepper – freshly ground
- 1/2 cup dry white wine
- 1 1/4 cups vegetable broth
- 1 tbsp kosher salt – for boiling pasta water
- 12 ounces rigatoni pasta
- 2 tbsp unsalted butter
- 3/4 cup Parmigiano Reggiano cheese – finely grated, plus more for serving
Instructions
1. Prepare the pumpkin by peeling, seeding, and cutting it into 0.5-inch cubes; bring a large pot of water to a boil and add the kosher salt.
2. Heat the olive oil in a wide skillet over medium heat.
3. Add the onion and cook, stirring, until soft and translucent, 5–7 minutes.
4. Stir in the garlic, sage, and red pepper flakes and cook until fragrant, about 30 seconds.
5. Pour in the white wine and simmer until almost evaporated, 2–3 minutes.
6. Add the cubes, the fine sea salt, the black pepper, and the vegetable broth; bring to a simmer, cover, and cook until the cubes are tender, 12–15 minutes, then uncover and lightly mash some of them with a spoon to thicken.
7. Meanwhile, cook the rigatoni in the boiling water until al dente, 1–2 minutes shy of package time; reserve 1 cup pasta water and drain.
8. Raise the skillet heat to medium-high to reduce excess liquid to a saucy consistency, then stir in the butter until glossy.
9. Add the drained rigatoni and 0.5 cup reserved pasta water; toss over medium heat until the sauce clings, 1–2 minutes, then remove from heat and stir in the Parmigiano Reggiano until creamy, adding a splash more pasta water if needed.
10. Taste and adjust seasoning if needed, and serve immediately.
Pumpkin Pasta is a cozy, savory pasta where tender squash meets aromatics and olive oil to create a silky, naturally sweet sauce. The sauce is built from diced pumpkin that softens into a creamy coating, balanced by sage, garlic, and a touch of heat. Finished with butter and Parmigiano Reggiano, it delivers gentle sweetness, herbal perfume, and a glossy, cheese-bound emulsion that clings to short pasta.
In Italy, this dish is known as pasta con la zucca, a fall and winter staple especially in the north and south where pumpkin and other sweet squashes are common. Variations appear across regions: some keep it meatless and aromatic, others enrich it with pancetta or sausage, and certain areas lean on rosemary instead of sage. Beyond Italy, the idea evolved into puree-based versions, especially in North America, but the pan-sautéed diced pumpkin method remains a classic expression of the harvest.