Breakout Google search of fall 2026 and perfect for National Pasta Day (Oct 17) — creamy pumpkin sauce with Gruyere, sage and kale over rigatoni, topped with buttery breadcrumbs.
Prep20 minutes
Cook35 minutes
Serves6
Ingredients
1 lb rigatoni or penne
1 bunch lacinato kale, chopped
3 tbsp butter
1 large shallot, chopped
3 cloves garlic, minced
6 fresh sage leaves, chopped
1 can (15 oz) pumpkin puree
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup grated Parmesan
1/4 tsp ground nutmeg
2 cups shredded Gruyere cheese
1 cup shredded mozzarella
1/2 cup panko breadcrumbs
Instructions
Heat oven to 375F and butter a 9x13-inch baking dish.
Cook pasta 2 minutes less than package directions, adding kale for the last minute. Reserve 1 cup pasta water and drain.
Melt butter in a skillet and cook shallot 3 minutes, add garlic and sage and cook 1 minute more.
Whisk in pumpkin, milk, cream, nutmeg, salt and pepper. Simmer 3-4 minutes, then stir in Parmesan and 1 cup Gruyere until smooth.
Toss pasta and kale with the sauce and pour into the dish. Top with remaining Gruyere and mozzarella.
Mix panko with melted butter, scatter over top and press in whole sage leaves.
Bake uncovered 20-25 minutes until bubbling and golden. Broil 1-2 minutes for deeper crust. Rest 5 minutes before serving.
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