35m$8.03Creamy Pumpkin Sage Pasta
Penne coated in a silky, savory pumpkin cream sauce with fresh sage, garlic, and Parmesan. A small pinch of ground nutmeg adds warmth without making the sauce sweet.
Shopping options
Olive oil
2 Tablespoon
Bertolli Cooking Olive Oil
2%
Ground nutmeg
0.13 Teaspoon
Simple Truth Organic® Ground Nutmeg Shaker
1%
Parmesan cheese, finely grated
3 Ounce
Private Selection® Parmesan Cheese Wedge
38%
Heavy cream
0.75 Cup
Kroger® Heavy Whipping Cream Pint
38%
Ground black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Canned pumpkin puree, unsweetened
15 Ounce
Libby's 100% Pure Canned Pumpkin
100%
Fresh sage, finely chopped
1 Tablespoon
Simple Truth Organic® Sage
14%
Fine salt
2 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
2%
Penne pasta
12 Ounce
Kroger® Penne Rigate Pasta
75%
Garlic, minced
3 Each
Garlic
30%
Water
3 Quart
Tap water
0%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Canned pumpkin puree, unsweetened-15 ounces
- Penne pasta-12 ounces
- Heavy cream-0.75 cups
- Olive oil-2 tablespoons
- Parmesan cheese-3 ounces
- Garlic cloves-3 each
- Fresh sage-1 tablespoon
- Fine salt-2 teaspoons
- Ground black pepper-0.25 teaspoons
- Ground nutmeg-0.13 teaspoons
- Water-3 quarts
Wash your hands with soap and water. Rinse the sage under running water, discard any damaged parts, and pat dry. Finely chop enough sage to measure 1 tablespoon. Peel and mince the garlic, then finely grate and divide the Parmesan.
Bring 3 quarts water to a boil in the large pot. Add 1 1/2 teaspoons salt and the penne. Cook according to the package directions until al dente, stirring occasionally. Before draining, scoop out 1 cup of the cooking water into a heatproof measuring cup.
Take care when scooping hot pasta water and draining the pasta; pour away from your body to avoid steam burns.
Meanwhile, heat the olive oil in the skillet over medium-low heat. Add the sage and garlic and cook for 1 minute, stirring, until fragrant but not browned.
Stir in the pumpkin puree, remaining 1/2 teaspoon salt, black pepper, and nutmeg. Cook for 2 minutes, stirring frequently. Whisk in the heavy cream until smooth, then gently simmer over low heat for 3–4 minutes. Avoid a hard boil.
Whisk 1/2 cup of the reserved pasta water into the sauce. Add the drained penne and toss over low heat for 1–2 minutes, until evenly coated and hot.
Remove the skillet from the heat. Add the 2 ounces Parmesan reserved for the sauce in small handfuls, stirring until melted before adding more. If needed, stir in the remaining reserved pasta water 1 tablespoon at a time until the sauce is silky and flows around the penne rather than sitting in thick clumps. The reserved water is for the entire batch; discard any unused amount.
Divide the pasta among four bowls. Divide the remaining 1 ounce Parmesan evenly among all four portions and serve immediately.
Refrigerate leftovers in shallow, covered containers within 2 hours of cooking, or within 1 hour when the surrounding temperature exceeds 90°F. Keep refrigerated at 40°F or below and use within 3–4 days.
Reheat leftovers to 165°F, stirring to heat them evenly.
How did it turn out?
Rating and review tools are unavailable right now.