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
• 0.25 tsp red pepper flakes
• 1.5 pounds pumpkin – peeled, seeded, cut into 0.5-inch cubes
• 1 tsp fine sea salt
• 0.5 tsp black pepper – freshly ground
• 0.5 cup dry white wine
• 1.25 cups vegetable broth
• 1 tbsp kosher salt – for boiling pasta water
• 12 ounces rigatoni pasta
• 2 tbsp unsalted butter
• 0.75 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.