Creamy pumpkin rigatoni with crispy breadcrumbs

Steps10

1. 1

   Step 1. Toast the breadcrumbs

   Heat roughly 3 tbsp of olive oil in a pan with the breadcrumbs, rough chopped sage and half the oregano. Toast over medium heat until the breadcrumbs are browned.

   Panko
2. 2

   Step 2. Set the crumbs aside

   Set the toasted breadcrumbs aside and wipe the pan down for the next step.

   Panko
3. 3

   Step 3. Soften the onion

   In the same pan, add a bit of olive oil and the sliced onion. Cook until it softens.

4. 4

   Step 4. Cook the tomato paste

   2 min

   Add the tomato paste and the rest of the oregano. Cook it down for about 2 minutes.

5. 5

   Step 5. Add the pumpkin

   2 min

   Add the pumpkin puree and cook for another 2 minutes.

6. 6

   Step 6. Simmer in the cream

   4 min

   Add the heavy cream and simmer on low for 3-5 minutes.

7. 7

   Step 7. Season the sauce

   Add salt and pepper as needed.

8. 8

   Step 8. Toss in the pasta

   Add the cooked pasta noodles and mix well.

   Rigatoni
9. 9

   Step 9. Loosen with pasta water

   Add some of the pasta water to bring the sauce together, about 1/4 cup at a time, until it comes together.

   Add it gradually; it is forgiving.
10. 10

    Step 10. Top and serve

    Top the whole dish with the crispy breadcrumbs and serve.

    Panko