Description
This vibrant Chili Crisp Pumpkin Rigatoni with Crispy Sage is a perfect blend of creamy pumpkin puree, spicy chili crisp, and aromatic crispy sage leaves. The rigatoni pasta is coated in a rich, savory sauce crafted from tomato paste, garlic, onion, and cream, finished with Parmesan and creamy stracciatella cheese for a luscious, comforting dish bursting with flavor.
Ingredients
For the Pasta and Sauce
- 1 pound rigatoni pasta
- 2 tablespoons extra-virgin olive oil (divided)
- 2 large garlic cloves, minced
- 1 small onion, finely diced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 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)
For Garnish
- 16 to 18 sage leaves
- Dollops of stracciatella cheese (for serving)
Instructions
- Fry Sage Leaves: Heat 1 tablespoon of extra-virgin olive oil in a large, deep skillet over medium heat. Add the sage leaves and fry them for about 20 to 40 seconds until they become crisp. Once done, transfer the crispy sage leaves to a plate lined with paper towels to drain excess oil.
- Cook Pasta: Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the rigatoni pasta. Cook according to package instructions until just before al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat. Sweat out the minced garlic and diced onion for 1 to 2 minutes, stirring frequently to avoid burning. Season with kosher salt and freshly ground black pepper to taste.
- Add Chili Crisp and Tomato Paste: Stir in 1 tablespoon of chili crisp and the tomato paste. Cook while stirring for 2 to 3 minutes until the tomato paste darkens to a rich brick red color, which enhances the flavor complexity.
- Incorporate Pumpkin Puree: Stir the pumpkin puree into the skillet and cook for another minute, mixing thoroughly to blend the ingredients evenly.
- Add Cream and Combine: Pour in the heavy cream and stir until completely combined. Then add the cooked rigatoni to the skillet, tossing the pasta well to coat in the sauce uniformly.
- Finishing Touches: Add the unsalted butter and shredded Parmesan cheese, stirring gently to melt and incorporate them into the sauce. Use reserved pasta water a little at a time to loosen the sauce to your preferred consistency.
- Adjust Seasoning and Serve: Taste the sauce and adjust seasoning with additional salt and freshly ground black pepper if needed. Serve the pasta in bowls topped with the crispy sage leaves, dollops of stracciatella cheese, extra Parmesan, and an additional drizzle of chili crisp for extra heat and flavor.
Notes
- For a creamier sauce, increase the heavy cream to 1 cup as per preference.
- Reserve pasta water is key to adjusting sauce consistency; add gradually to avoid over-thinning.
- Be careful not to burn the garlic and onion when sweating them; cook gently over medium heat.
- Chili crisp can be adjusted up or down depending on desired spice level.
- Stracciatella adds a fresh, creamy texture but can be substituted with fresh mozzarella or burrata if unavailable.