One Pot Cheesy Pumpkin Rigatoni

To a 3-quart dutch oven or large pot, add extra-virgin olive oil. Over medium heat, fry sage leaves until crispy. Transfer fried sage leaves to a paper towel lined dish, lightly salt them and set aside for later.
*If you are not using sage leaves, see note below.
3 Tablespoons Extra-Virgin Olive Oil
10 to 15 Whole Fresh Sage Leaves
Add minced shallot, minced garlic, fresh thyme, onion powder, smoked paprika, nutmeg, cayenne pepper, cinnamon, salt, black pepper, pumpkin puree, rigatoni and stock. Mix until combined.
1 Shallot
2 Teaspoons Fresh Thyme
1 Teaspoon Onion Powder
½ Teaspoon Smoked paprika
½ Teaspoon Nutmeg
½ Teaspoon Cayenne Pepper
⅛ Teaspoon Ground Cinnamon
¾ Teaspoon Sea Salt
¼ Teaspoon Black Pepper
1 Cup (227g) Can Pumpkin Puree
8 Ounces (227g) Rigatoni
3 Cups (681g) Stock (chicken, beef or vegetable)
Cover and bring to a boil over high heat, then reduce the heat to low and cook until the pasta is al dente and the sauce has reduced a bit (there should still be a good amount of liquid remaining). Make sure to stir often to prevent the pasta from sticking to the bottom of the pan.
Once the pasta is cooked, turn the heat off. Stir in the heavy cream, gouda cheese and parmesan. Taste and add additional salt and pepper if needed. Sauce will thicken as it cools.
½ Cup (113g) Heavy Cream
1 Cup (113g) Gouda Cheese
½ Cup (50g) Parmesan
Garnish with fried sage leaves if desired. Top with extra parmesan and nutmeg and dig in! Enjoy!