Giant pumpkin rigatoni 😌 now it feels like fall! Recipe below⬇️ You’ll need: - Pasta - serving for 1-2 people (I used this giant rigatoni found @butterfieldnyc) - 1/2 can of pumpkin puree (unsweetened) - 2 tbsp butter - 1 tbsp olive oil - 1 shallot (minced) - 3-4 garlic cloves (minced) - sage (I used dried but fresh is better) - salt, pepper, red pepper flakes - 1 cup heavy cream (about) - pasta water (about 1/3 cup) - Parmesan cheese To make: 1. Mix together olive oil and butter on medium/low heat and let cook on low for 5-7 min until the butter is golden brown 2. Add in minced shallot, cook until translucent and then add garlic, cook until fragrant and lower heat 3. Start cooking pasta until al dente 4. Back to sauce - Add in 1/2 can of pumpkin puree, salt, pepper, sage & red pepper flakes, then mix 5. Add in heavy cream (more or less depending on sauce texture) 6. Add in Parmesan cheese (as much as you desire) 7. Add in cooked pasta with a few splashes of pasta water, then mix ...