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Campanelle With Parmigiano, Pumpkin and Sage – Recipe

This fall pasta is quick and easy to make!

This creamy, pumpkin pasta is a yummy and comforting fall meal. Instead of the usual tomato puree, I used pumpkin puree and Parmigiano with fried sage. I love how these flavors compliment each other. The thick sauce is perfect for Campanelle pasta which is cone-shaped with a ruffled edge. This would also be delicious with crispy pancetta or roasted chicken. 


  • 16 oz Campanelle pasta
  • 16 oz pumpkin puree fresh or canned
  • 1/2 cup fresh grated Parmigiano-Reggiano
  • 2-3 tablespoons heavy cream
  • 8-10 fresh sage leaves
  • Kosher salt and fresh ground black pepper to taste
  • Red pepper flakes to taste


  1. In a pot of salted, boiling water, cook Campanelle until al dente. Reserve a cup of pasta water before draining.
  2. In a pan with a little olive oil, fry sage leaves for about 30-60 seconds. Drain sage on a plate lined with paper towels. They should be crispy!
  3. Add the pumpkin puree, cream, Parmigiano and a splash of pasta water to the pasta and stir or toss to combine. 
  4. Add salt, black pepper and red pepper to taste. Garnish with fried sage leaves.

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