This Roasted Cherry Tomato & Pumpkin Rigatoni is super flavorful and requires only 10-ingredients to make! A perfect and filling fall dish!
Preheat oven to 450 degrees Fahrenheit and line a baking sheet with foil. Add the cherry tomatoes, garlic, shallots, and sage to the pan and coat with olive oil and a healthy pinch of salt and black pepper. Fold the foil over to cover the ingredients and bake for 15-20 minutes or until the tomatoes burst (check at the 15-minute mark).
While the cherry tomatoes are in the oven, prepare the pasta by following the instructions on the label. I recommend making your pasta water salty.
Carefully unfold the foil and pour the cherry tomatoes, garlic, shallots, and their juice into a blender. To the blender, add 1 cup of pumpkin puree, and balsamic vinegar. Blend until smooth. Taste and add more salt and black pepper as needed. If you like heat with your pasta, add a healthy pinch of red pepper flakes. If you like the taste of sage and want it to stand out in this dish, I recommend adding 1 tbsp at a time.
You will obtain two batches of the roasted cherry tomatoes and pumpkin sauce. Either double the pasta or save the sauce in the fridge for 1-week or in the freezer for up to 1 month.
Add 1/2 of the sauce to a skillet over medium heat. Add 2-ladles of the pasta water and stir to make a thin sauce. Add noodles and mix to combine. At this time, you could add in spinach or a protein source. Taste and add more salt, pepper, or red pepper flakes before serving.
* Use canned pumpkin puree, or use homemade pumpkin puree.