Ingredients:

  • 1 lb fettuccine or rigatoni
  • 1 tbsp olive oil
  • 1 tbsp salt
  • 15 oz pumpkin puree
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup vegetable or chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 1/2 tsp red pepper flakes
  • Salt to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente (usually 1–2 minutes less than the package directions). Scoop out 1 cup of the starchy pasta water before draining the noodles.
  2. Heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1–2 minutes until fragrant and translucent.
  3. Whisk in the pumpkin puree, broth, and nutmeg. Stir constantly for 3 minutes to toast the pumpkin, deepening the color.
  4. Pour in the heavy cream and simmer on low for 5 minutes until the sauce thickens and looks glossy.
  5. Lower the heat and stir in the Parmesan cheese until melted. Add the cooked pasta to the skillet and toss vigorously, adding reserved pasta water one tablespoon at a time until the sauce is smooth and coats the pasta.