One Pot Cheesy Pumpkin Rigatoni

Name: One Pot Cheesy Pumpkin Rigatoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 10 to 15 Whole Fresh Sage Leaves (optional); 3 Tablespoons Extra-Virgin Olive Oil; 1 Shallot, finely minced; 3 to 4 Garlic Cloves, finely minced or grated; 2 Teaspoons Fresh Thyme; 1 Teaspoon Onion Powder; 1/2 Teaspoon Smoked paprika; 1/2 Teaspoon Nutmeg; 1/2 Teaspoon Cayenne Pepper; 1/8 Teaspoon Ground Cinnamon; 3/4 Teaspoon Sea Salt; 1/4 Teaspoon Black Pepper; 1 Cup (227g) Can Pumpkin Puree; 8 Ounces (227g) Rigatoni; 3 Cups (681g) Stock, chicken, beef or vegetable; 1/2 Cup (113g) Heavy Cream; 1 Cup (113g) Gouda Cheese, shredded; 1/2 Cup (50g) Parmesan, grated

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Cozy One-Pot Cheesy Pumpkin Rigatoni to warm up those cold autumn nights! Perfectly al dente rigatoni, nestled in a creamy, cheesy pumpkin sauce that's infused with warm spices and topped with crispy sage. It comes together in under 30 minutes and will surely be your new favorite fall pasta recipe!

Cheesy pumpkin rigatoni with crisp sage leaves in a bowl with fork

Why You Will Love This Pumpkin Pasta

Made in one-pot. You literally throw everything in a pot and let the magic happen. You'll just need to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Ready in under 30 minutes. Making it the perfect weeknight meal!
SO saucy and cheesy. Perfect for sopping up with crusty bread or these Brown Butter Sage Rolls !
The perfect main or side dish. Great as a Thanksgiving side, for potlucks, a quick lunch or as a main dinner!

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Why You Will Love This Pumpkin Pasta
Ingredient Notes
Step By Step Instructions
Substitutions
Variations
Equipment
Storage
Expert Tips
FAQ
More Savory Recipes
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Cheesy pumpkin rigatoni with crisp sage leaves

Ingredient Notes

One pot cheesy pumpkin rigatoni ingredients

Extra-Virgin Olive Oil - I'm using Colavita's Extra Virgin Olive Oil.
Shallot - Finely chop shallot for flavor.
Garlic - You can either grate or finely chop the garlic.
Fresh Thyme - I'm using fresh thyme as it's usually readily available year round. If you are in a pinch, you can substitute with dried thyme.
Fresh Sage (optional garnish) - This is completely optional, but sage leaves are fried till crispy and will be used as a garnish.
Spices - Onion Powder, Smoked Paprika, Nutmeg, Cayenne Pepper, Cinnamon, Salt and Pepper
Rigatoni - I'm using Colavita's rigatoni pasta, but any short pasta will work!
Can Pumpkin Puree - I alway use Libby's can pumpkin, but you can also use homemade pumpkin puree.
Stock - I'm using chicken stock, but you can use beef or vegetable stock as well.
Cream - Heavy cream or whipping cream.
Shredded Gouda Cheese - You can use smoked gouda or regular gouda. It's the perfect melty cheese that compliments pumpkin and warm spices. I always prefer shredding cheese by hand, but you can also use pre-shredded if that's all you can find.
Grated Parmesan Cheese - Parmesan also works well with pumpkin as well.

*See recipe card for quantities.

Step By Step Instructions

Here are step-by-step photos and instructions on how to make this One-Pot Cheesy Pumpkin Rigatoni! Please find detailed instructions in the recipe card at the end of this post.

Step 1. Fry sage leaves in olive oil until crispy. Set aside until needed.

Hint: Frying sage leaves is completely optional. If you are not using it, add all ingredients into a cold pot, except for the cream, gouda and parmesan and proceed with step 3.

Step 2. Immediately add thyme, shallot, garlic, spices, dry rigatoni, pumpkin puree and broth.

Olive oil and sage leaves are frying in a pot

Olive oil, spices, garlic, shallot and thyme are added to pot

Pumpkin puree and raw rigatoni are added to pot

Pouring stock into pot of cheesy pumpkin rigatoni

Step 3. Cook until the pasta is al dente.

Hint: Stir the pasta often while it's cooking. You'll want to stir more frequently towards the end when the pasta is nearly cooked.

Step 4. When the pasta is cooked, add heavy cream, grated parmesan, shredded gouda and mix until combined. It will be very saucy, but will thicken as it cools. Taste and add salt and pepper if needed.

Oil, spices, garlic, shallot, thyme, pumpkin, rigatoni and chicken stock in white pot

Pouring cream in cheesy pumpkin rigatoni pot

Cheesy pumpkin rigatoni in pot with parmesan and shredded gouda

Cheesy pumpkin rigatoni in white pot with wooden spoon

Step 5 - Serve with crispy sage leaves, extra parmesan and nutmeg! Dig in and enjoy!!

Substitutions

Pumpkin Puree - Store bought or homemade will work. You can also substitute with sweet potato or butternut squash puree.
Fresh Thyme - I love using fresh thyme, but you can easily substitute for dried thyme. You'll want to use 1 ¼ teaspoon of dried thyme.
Cayenne Pepper - You can sub for red pepper flakes.
Stock - You can use store-bought or homemade vegetable, chicken or beef stock.
Rigatoni - Any tube pasta will work such as, ziti, penne, large macaroni or even large shell (not jumbo).
Cream - You can also use half and half. The sauce won't be as thick or rich.
Garnishes - Additional garnishes include, fresh basil, fresh thyme, roasted pumpkin seeds, toasted bread crumbs, walnuts, pecans, crushed red pepper flakes, cracked black pepper, light drizzle of brown butter, olive oil or maple syrup! The possibilities are endless!

Variations

You can easily change up this recipe by adding a few things!

Sausage - Brown up some sweet or hot Italian sausage and add it to the pasta.
Bacon - Cook up some chopped bacon and use the bacon fat in place of the olive oil. Save the bacon pieces to use as a garnish. You can even use pancetta!
Chicken - Thrown in some grilled chicken or leftover rotisserie chicken for some added protein.
Other Cheeses - Any melting cheese such as, sharp cheddar, muenster, provolone, jack or fontina will work!
Brown Butter - You can use brown butter in place of olive oil if you like.
Spinach - After stirring in the cream and cheeses, add fresh spinach leaves and serve when wilted.

Equipment

3-Quart Dutch Oven or Heavy Pot

Storage

Fridge: Store leftovers in an airtight container, in the fridge for up to 4 days.

Expert Tips

Stir the pasta often while it's cooking. You'll want to stir more frequently, especially towards the end when the pasta is nearly cooked.
Use pumpkin puree, not pumpkin pie filling. Libby’s pumpkin puree is my favorite (not sponsored) as I find it to be a bit thicker than other brands.
Don't skip the cinnamon. I know it might sound weird to add to a savory dish, but trust me, it works so well with pumpkin!
It should be very saucy. It may seem like a lot of sauce, but it will thicken nicely as it cools.

FAQ

Can I used butternut squash puree instead?

Yes, you can! You can also use sweet potato puree as well.

How do you reheat cheesy pumpkin pasta?

To reheat, add pasta and a bit of stock or water to a saucepan and warm over medium-low heat, making sure to stir often. You can also heat leftovers in the microwave. Just remember to add a bit of stock or water and stir every 45 seconds until warm.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is 100% pumpkin, while pumpkin pie filling has additives such as spices and sugar. Pumpkin filling is also thicker.

Cheesy pumpkin rigatoni with plate of hand torn bread

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