@sullyscanteen: 🎃 Brown Butter Pumpkin Rigatoni with Crispy Sage Ingredients * 12 oz rigatoni * 4 tbsp unsalted butter * 10–12 fresh sage leaves * 4 cloves garlic, minced * 1 cup pumpkin purée * ¾ cup heavy cream * ¾ cup freshly grated Parmesan * ½ cup reserved pasta water, as needed * ¼ tsp nutmeg * ½ tsp black pepper * ½ tsp kosher salt * Red pepper flakes, optional Instructions 1. Cook rigatoni until just shy of al dente. Reserve pasta water. 2. Brown butter in a skillet with sage leaves. Remove crispy sage and set aside. 3. Add garlic and cook for 30 seconds. Stir in pumpkin, nutmeg, salt, pepper, and red pepper flakes. 4. Add heavy cream and simmer for 3–4 minutes. 5. Toss in pasta and pasta water until glossy. Turn off the heat and stir in Parmesan. 6. Finish with crispy sage, more Parmesan, cracked pepper, and browned butter. #fyp #fallrecipes #cooking

Jason

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Region: US

Monday 26 October 2026 16:42:42 GMT