Pumpkin Rigatoni with Walnuts and Crispy Sage

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Step 1

Cook pasta as per packaging instructions. Drain, and reserve 1/4 cup pasta water. Set pasta aside.

Step 2

Heat olive oil over medium heat in a pan. Place sage and garlic in a single layer, and let sage get crispy on both sides, for about 30-45 seconds. Remove sage from pan and set on a paper towel-lined plate to absorb any excess oil. Season sage with salt.

Step 3

Pour in pumpkin puree into pan and let it cook with the garlic and oil, for about 3 minutes, stirring continuously.

Step 4

Then, whisk in pasta water, cream, nutmeg and a big pinch of salt and bring to a simmer. Once it simmers, add in parmesan and cooked pasta and combine until evenly coated.

Step 5

Top with crispy sage leaves crumbled, walnuts, more parmesan and pepper, then serve.