Ingredients
- 1 onion
- 3 cloves garlic
- 1/4 tsp ground sage
- 1/8 tsp dried thyme leaves
- 1/2 tsp red pepper flakes
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 15 oz pumpkin puree
- 1/2 cup heavy whipping cream
- 16 oz rigatoni
- 2 tbsp shredded parmesan cheese
- chopped fresh parsley (optional)
Steps
- Boil salted water in a large pot and cook the rigatoni until tender, about 10 minutes.
- Melt the butter in a large skillet over medium heat, then cook the chopped onion for 5 minutes.
- Add the garlic, sage, thyme, and red pepper flakes, and cook for 1 minute.
- Whisk in the flour, then slowly add the broth, pumpkin, and cream and simmer for 5 minutes.
- Drain the pasta, stir it into the sauce with the Parmesan, and season with salt and pepper.
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