One Pot Pumpkin Pasta Without Cream

Heat 2 tablespoons extra virgin olive oil in a large, heavy-bottomed pot over medium heat. Add 60 g shallot, finely chopped, ½ teaspoon fine salt, and cook for 4-5 minutes, stirring occasionally, until soft and translucent.
Add 3 cloves garlic, minced, ¼ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg, and ¼ teaspoon red pepper flakes, if using. Cook for 30-60 seconds, stirring, until fragrant, without browning the garlic.
Stir in 425 g canned pumpkin puree and cook for 2 minutes, stirring frequently and scraping the bottom of the pot.
Gradually stir in 720 ml low-sodium vegetable broth until the pumpkin is evenly mixed through the liquid, then bring to a gentle boil.
Add 225 g rigatoni and stir well, pressing the pasta into the liquid. Return to a steady simmer, then cook uncovered for approximately 12-14 minutes, until the pasta is al dente. Stir every 1-2 minutes, moving the pasta around and scraping the bottom to prevent sticking. Start checking at the package's stated cooking time. If the sauce becomes thick while the pasta is still firm, add a little hot water at a time and continue cooking.
Remove the pot from the heat when the pasta is al dente and the sauce is still slightly loose. Let the bubbling subside, then stir in 60 g Parmesan cheese. Taste, adjust the salt and pepper, and serve immediately.