30-Minute Pumpkin Spice Cream Sauce Rigatoni
Autumn-inspired pasta dish combining pumpkin puree with spiced butter, heavy cream, and chicken broth for a rich, savory sauce. The warming spices and nutty pecans make this ideal for fall gatherings or casual weeknight dinners. This version uses prepared pumpkin pie spice butter for convenience while maintaining depth through fresh garlic and sage garnish.
Ingredients
- 8 ounces dried rigatoni pasta, uncooked
- 2 tablespoons pumpkin pie spice butter spread, finely choppedregular unsalted butter plus 1/4 teaspoon pumpkin pie spice1:1dairy-free available
note: adjust spice blend to taste
- 1 teaspoon fresh garlic, finely chopped
- ½ cup heavy whipping creamgreek yogurt or sour cream1:1lighter option
note: add after removing from heat to prevent curdling
Full guide → - ½ cup chicken broth
- ½ cup pumpkin puree, canned
- ½ teaspoon salt
- ⅛ teaspoon ground red pepper, cayenne
- fresh sage leaves, chopped(optional)
- pecans, toasted and chopped(optional)walnuts or pumpkin seeds1:1nut allergy alternative
note: pumpkin seeds add seasonal appeal
Full guide →
Instructions
- 1
Cook rigatoni according to package directions and drain, reserving warm pasta.
- 2
Melt pumpkin pie spice butter in a 10-inch skillet over medium heat until sizzling.
- 3
Add garlic and cook for 1 minute.
- 4
Whisk in whipping cream, chicken broth, pumpkin, salt, and cayenne until fully combined.
- 5
Cook until sauce is heated through.
- 6
Pour sauce over pasta and gently toss to coat.
- 7
Garnish with fresh chopped sage and toasted pecans before serving.
Tips
Toast pecans in a dry skillet over medium heat for 2-3 minutes to enhance their nutty flavor before chopping and garnishing.
Fresh sage is preferable to dried; if using dried, halve the amount as it has concentrated flavor.
Whisk constantly when adding cream and broth to prevent lumps from the pumpkin puree.
Good to Know
Transfer leftovers to an airtight container and refrigerate up to 3 days. Reheat gently on stovetop with additional broth to restore sauce consistency.
Prepare the sauce up to 1 day ahead; store separately from cooked pasta. Reheat sauce gently before combining with freshly cooked or reheated pasta.
Serve immediately while sauce is warm and coating is optimal. Garnish with fresh sage and pecans just before serving to maintain crispness.
Common Mistakes
Whisk constantly when combining cream and broth with pumpkin to avoid lumps.
Do not boil the sauce vigorously as this can cause cream to separate.
Substitutions
Dairy-Free Swaps
note: adjust spice blend to taste
General Alternatives
note: pumpkin seeds add seasonal appeal
Full guide →note: add after removing from heat to prevent curdling
Full guide →FAQ
Can I make this dairy-free?
Replace pumpkin pie spice butter with regular butter and add spices separately. Substitute heavy cream with full-fat coconut milk or cashew cream in equal amounts. Use vegetable broth instead of chicken broth.
What if I don't have fresh sage?
Omit fresh sage or use 1/4 teaspoon dried sage crumbled over the pasta. Alternatively, garnish with fresh thyme or parsley for a different herbaceous note.
How long can I keep leftovers?
Store combined pasta and sauce in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of broth to loosen the sauce as it thickens when cold.