Pumpkin Pasta

If you’ve got an extra can of pumpkin purée lingering from your holiday feasts, use it to make this easy creamy pumpkin pasta recipe. Sautéed onion and garlic form the aromatic base for the sauce, but smooth pumpkin purée is the real star. It melds with cream and starchy pasta water for a luscious sauce easy enough to make on any weeknight. Ensure you’re using unsweetened pure pumpkin purée - this is no place for pumpkin pie filling. We prefer tubular noodles like rigatoni or penne for this pasta recipe; their nooks and crannies provide plenty of spots for the sauce to cling on. Some might classify this a fall recipe, but we’d argue it knows no seasonal bounds. Relying almost entirely on pantry staples, it’s an easy go-to when you haven’t had time to run to the store. Plus, it’s flexible: We garnish the bowls with lemon zest and Parmesan cheese, but a few fresh sage leaves wouldn’t be out of place. Want to make the creamy pumpkin sauce dairy-free? Skip the Parmesan and swap the heavy cream for one of these substitutes. Try it with gluten-free noodles, or if you want a protein boost, top the cooked pasta bowls with spicy Italian sausage or crispy chickpeas. Leftovers will keep in an airtight container in the refrigerator for 2-3 days; reheat over low heat with a splash of reserved pasta water.

1 lb medium tube-shaped pasta, such as rigatoni, penne, or calamarata
sea salt
¼ cup extra-virgin olive oil
1 medium white onion, finely chopped
6 cloves garlic, finely chopped
1½ tsp. crushed red pepper flakes
1 (15 oz) can unsweetened pumpkin purée
½ cup heavy cream
1 large lemon, freshly zested
2 oz Parmesan, finely grated (~ 1 cup)

Garnish:
Parmesan cheese
crushed red pepper flakes

Cook 1 lb medium tube-shaped pasta, such as rigatoni, penne, or calamarata in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.

Meanwhile, heat extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Cook onion, garlic, and crushed red pepper flakes, stirring often, until onion is softened, 10-12 minutes. Add pumpkin purée and cook, stirring often, until warmed through, about 5 minutes. Stir in heavy cream and pasta cooking liquid.

Add pasta to sauce and cook, tossing and adding more pasta cooking liquid ¼ cup at a time if needed, until sauce coats pasta, about 2 minutes. Add zest and Parmesan (~ 1 cup); toss to combine.

Divide pasta among shallow bowls. Top with more Parmesan and red pepper flakes.

Makes 4 servings.