Pumpkin Parmesan Rigatoni

Ingredients:

3 Tablespoons Olive Oil

4 Tablespoons Butter

4 Minced Garlic Cloves

A Handful of Sage

½ Cup of Heavy Whipping Cream

½ Cup of Half and Half

⅓ Cup of Freshly Grated Parmesan Cheese

1 Cup Pumpkin Puree

Pinch of Ground Nutmeg

1 Teaspoon Kosher Salt

¼ Teaspoon Black Pepper

10-12 Ounces Rigatoni Shells

Instructions:

Add your Olive Oil to a saucepan on medium.

Add a handful of sprigs of Sage to the Oil and flash fry. Set aside on paper towels to cool.

Add 4 Tbsp of Butter to the Sage-infused Oil and then 4 minced garlic cloves. Cook until the Garlic is translucent.

In the same saucepan, add Pumpkin Puree, Heavy Whipping Cream, Half and Half, and Grated Parmesan Cheese. Season with Kosher Salt, 1/4 Tsp freshly cracked Black Pepper, and a pinch of Ground Nutmeg.

While the sauce is on a low boil, add the Rigatoni shells in salted Water until Al Dente (2 minutes under cooking time), save and set aside ¼ - ⅓ Cup of Pasta Water for later!

Add the cooked Rigatoni to the sauce and toss to combine while adding the saved Pasta Water.

To serve, top with lots of extra freshly grated Parmesan Cheese and garnish with crispy Sage Leaves!

Enjoy :).