Cook the Rigatoni in a pot of salted boiling water until al dente.

In a bowl mix together the pumpkin puree, ricotta,milk, sage leaves.

In a pan on medium heat, add the Olive Oil followed by the pumpkin sauce.

Gently mix together until all creamy.You can add more milk to reach the desired consistency.Add the nutmeg, salt and pepper.

Add the cooked pasta into the sauce and add freshly grated parmesan cheese to finish off.Serve hot!