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This pasta will give ’em ‘pumpkin’ to talk about

I am always amazed at how many different kinds of pumpkins and gourds you can find this time of year. In my mind, a lot of the stranger ones are merely for decoration, but after some recent research, I discovered that many of them are actually supposed to be pretty tasty.
Creamy pumpkin pasta can be made with canned or fresh pumpkin puree and features sage and garlic, along with parmesan cheese to create a delicious, fall-flavor-filled dinner.

Creamy Pumpkin Pasta

Ingredients 16 ounces rigatoni pasta (or another tubular pasta) 2 tablespoons butter 2 teaspoons dried sage Directions Prepare the pasta according to package instructions, and be sure to save about one cup of the pasta water when you drain it.
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