Chili Crisp Pumpkin Rigatoni with Crispy Sage.
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.
Servings: 4
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
Calories: 671kcal | Carbohydrates: 89g | Protein: 18g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 118mg | Potassium: 358mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5427IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 2mg