Rigatoni with Pumpkin Cream Sauce
*8 oz. rigatoni pasta
*1 Tbsp. butter
*3/4 cup milk (I used 1% milk)
*3/4 tsp. salt
*1/2 tsp. black pepper
*1/2 tsp. rubbed sage
*1 cup canned pumpkin puree (not pumpkin pie filling)
*1/2 cup part-skim ricotta cheese
*1/4 cup tomato soup
*14.5 oz. can diced southwestern-style tomatoes, rinsed and drained
Grated Parmesan cheese (optional)
*Cook pasta according to package instructions. Drain and keep warm.
*In a large skillet, melt the butter over medium heat. Add in the milk, salt, black pepper and sage. Cook, stirring often, until milk is warm but not hot, about 2 to 3 minutes.
*Add in the pumpkin and ricotta cheese, stirring until all ingredients are well-combined and the mixture is creamy. Stir in the tomato soup and continue to cook until mixture is hot but not boiling, about 2 to 3 minutes more. Remove from heat and stir in the diced tomatoes.
*Add pumpkin cream sauce mixture to pasta and toss to coat evenly. Divide among four bowls and sprinkle with Parmesan cheese, if desired.