Before starting, have all your ingredients measured, cut, diced, etc. This will keep the process go by quickly and smoothly.
- 227g (half a box) – Rigatoni
- 2 tablespoons – salt, to flavor the water
- 4 tablespoons – olive oil, divided
- 10 fresh sage leaves, chopped
- ⅓ cup – pecans, chopped
- 3–4 cloves – garlic, roughly minced
- 1 shallot, roughly diced
- 1 teaspoon – dried parsley
- 1 teaspoon – dried oregano
- 1 teaspoon chili flakes
- 1 cup – of pasta water
- 1 cup – pumpkin puree (make sure it is not pumpkin pie filling)
- 3 tablespoons – non-dairy milk
- 1 teaspoon – paprika
- ½ teaspoon – nutmeg
- Salt and pepper to taste
- Measuring spoon
- Measuring cups
- Chef’s knife
- Chopping board
- Large pot
- Large saute pan
- Fill a large pot with water and add a couple of tablespoons of salt. Add in the pasta and cook according to the package directions. Reserve a cup of pasta water before you drain it out.
- Meanwhile, heat up a large saute pan with 2 tablespoons of olive oil over medium heat. When your oil is ready, cook the sage leaves and pecans together. Cook until the sage leaves are crispy and the pecans are toasted. For about 5 minutes, carefully remove them from the pan and onto a paper towel to drain the excess oil.
- In the same pan, add the remaining 2 tablespoons of olive oil, reduce heat to medium-low and add the minced garlic, and diced shallots. Cook until aromatic, for about 2-3 minutes, sauteing frequently.
- Next, add the dried parsley, dried oregano, and chili flakes. Cook for about 30 seconds. Try not to burn the seasoning or garlic.
- To the pan, add the pumpkin puree, the reserved pasta water, paprika, nutmeg, salt, and pepper. Mix until thoroughly combined. Cook the sauce on low for about 3 minutes and turn off the heat.
- Add the cooked pasta, crispy sage, and pecans to the sauce. Stir to combine. Serve and enjoy!
- The only tip that I have for you is before you start cooking, have all your ingredients measured, cut, diced, etc. This will keep the process go by quickly and smoothly. This is actually a French term, called mise en place (meez ahn plahs), meaning “putting in place” or “gathering”. Having your ingredients and workstation prepared, makes the cooking process go by smoothly and quickly. So don’t skip this step!
- Can I make this gluten-free?
Yes, use whatever gluten-free pasta you like.
- Can I omit the pecans?
Yes! I personally like the taste and texture, but if you have an allergy to or dislike pecans, you can remove them.
- What kind of pasta can I use?
You can use any noodles you prefer for this recipe, but I would go for rigatoni or penne because it holds more sauce inside.