Description
A comforting and flavorful rigatoni dish featuring a rich chili crisp pumpkin sauce, enhanced with crispy fried sage, creamy stracciatella cheese, and a touch of Parmesan. Perfect for a cozy dinner with a balance of spice, creaminess, and herbal notes.
Ingredients
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)
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. Fry the sage leaves for about 20 to 40 seconds, until they become crisp. Remove and transfer the crispy sage leaves to a plate lined with a paper towel to drain excess oil.
- Cook Pasta: Bring a large pot of salted water to a boil. Add kosher salt to the boiling water and cook the rigatoni pasta according to the package instructions until just before al dente. Reserve 1 cup of pasta water before draining.
- Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the skillet. Sweat the minced garlic and finely diced onion in the skillet over medium heat for 1 to 2 minutes, stirring occasionally. Season with salt and freshly ground black pepper to enhance the flavor.
- Add Chili Crisp and Tomato Paste: Stir in 1 tablespoon of chili crisp and the tomato paste into the skillet. Cook while stirring often for 2 to 3 minutes until the mixture darkens to a rich brick red color, indicating caramelization of the tomato paste. Then stir in the pumpkin puree and mix for another minute to combine the flavors.
- Add Cream and Combine: Pour in the heavy cream and stir to fully combine the sauce. Add the cooked rigatoni pasta to the skillet and toss to coat the pasta evenly with the sauce. Then incorporate the butter and shredded Parmesan, stirring continuously. Add reserved pasta water as needed to thin out the sauce and achieve the desired creamy consistency.
- Season and Serve: Taste the pasta and adjust seasoning with additional salt and black pepper as needed. Plate the rigatoni in bowls and garnish generously with crispy sage leaves, dollops of stracciatella cheese, extra shredded Parmesan, and additional chili crisp for added heat and texture.
Notes
- Adjust the amount of heavy cream to preference for a lighter or creamier sauce.
- Reserving pasta water is important to help loosen the sauce and create a silky texture.
- For milder heat, reduce the amount of chili crisp or serve it on the side.
- Use fresh sage leaves for the best crispiness and flavor.
- Stracciatella cheese adds a creamy, fresh element but can be substituted with burrata or fresh mozzarella if unavailable.