Chili Crisp Pumpkin Rigatoni with Crispy Sage
on Oct 27, 2026
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It’s Fall, and we turn to this Chili Crisp Pumpkin Rigatoni with Crispy Sage. The pasta is tossed in a creamy, savory pumpkin sauce and finished with crispy sage and stracciatella cheese.
If you’re looking for more seasonal rice and pasta recipes, be sure to check out our Roasted Butternut Squash Mac and Cheese and Honeynut Squash Risotto with Fontina and Sage.
Why You’ll Love This Recipe
- Savory: The mix of chili crisp brings heat, and the tomato paste adds depth of flavor mixed with the pumpkin puree.
- Texture: Sauce is silky and smooth, topped with crispy sage for crunch and aroma.
- Minimal Ingredients: Uses the majority of pantry staples, so you can always prepare this recipe.
- Servings: Easy to scale servings and prep ahead
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Rigatoni: These ridges are wide tubes are perfect to mop up the pumpkin sauce.
- Pasta Sauce: The pasta sauce base starts with onions and garlic, chili crisp, tomato paste, pumpkin puree, and heavy cream. After the pasta is added, butter and parmesan, and finished in the sauce.
- Finishes: Finished with stracciatella and crispy sage.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Pumpkin: Use plain puree only, and not a sugared pumpkin pie filling.
- Substitutions for stracciatella: Use burrata in place, or buffalo mozzarella.
- Prep: You can prepare the sauce ahead of time and toss with cooked pasta when ready to serve.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
How to Make Pumpkin Rigatoni
Step 1: Crisp up your sage in olive oil and start to boil your pasta.
Step 2: Cook your onion and garlic with your aromatics and finish building the sauce.
Step 3: Add in your rigatoni and finish with butter and parmesan.
Step 4: Transfer to bowls to serve, and top with your crispy sage, stracciatella, and more chili crisp.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this pumpkin rigatoni? We have you covered!
Pumpkin Rigatoni FAQs
Don’t use pumpkin pie filling for this pasta. Use a plain pumpkin puree, or you can roast and puree your own fresh pumpkin.
Ensure you include the tomato paste, as this adds body, umami, and deep flavor to help bring out the flavors in the pumpkin puree, which is oftentimes super mellow if included without the tomato paste. Ensure your pasta is well-salted too.
Prep: You can prepare the sauce ahead of time and toss with cooked pasta when ready to serve.
Storing: Store in an airtight container in the refrigerator for up to 3 days.
More Pasta Recipes
If you do make this Pumpkin Rigatoni recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Chili Crisp Pumpkin Rigatoni with Crispy Sage.
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 16 to 18 sage leaves
- Kosher salt
- 1 pound rigatoni pasta
- 2 large garlic cloves, minced
- 1 small onion, finely diced
- Freshly ground black pepper
- 1 tablespoon chili crisp, plus more for serving
- 6- ounce can tomato paste, about 1/2 cup
- 1/2 cup pumpkin puree
- 1/2 cup heavy cream, adjust to preference (use 1 cup for very creamy)
- 2 tablespoons unsalted butter
- 1/4 cup shredded parmesan, plus more for serving
- Dollops of stracciatella, for serving
Instructions
- Heat 1 tablespoon of your oil in a large, deep skillet over medium heat. Fry the sage leaves for about 20 to 40 seconds, until crisp. Transfer to a plate lined with a paper towel.
- Bring a large pot of water to a boil. Once boiling, add in kosher salt. Cook your pasta according to the package instructions until just before al dente. Reserve 1 cup of pasta water.
- Add the remaining 1 tablespoon of oil to the skillet. Sweat out the garlic and onion for 1 to 2 minutes. Season with salt and pepper.
- Add the chili crisp and tomato paste. Cook, stirring often, for 2 to 3 minutes until it darkens to a brick red. Then stir in the pumpkin and mix for another minute.
- Add your cream and combine completely. Add the cooked rigatoni and toss to coat, then add your butter and Parmesan, adding pasta water as needed.
- Taste and adjust with salt and pepper. Serve in bowls topped with crispy sage, stracciatella, Parmesan, and extra chili crisp.
Notes
- Pumpkin: Use plain puree only, and not a sugared pumpkin pie filling.
- Substitutions for stracciatella: Use burrata in place, or buffalo mozzarella.
- Prep: You can prepare the sauce ahead of time and toss with cooked pasta when ready to serve.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The perfect recipe for the Fall season!