Pumpkin Rigatoni with Crispy Sage Breadcrumbs

Method

1. 01
   Step 1Cook the pasta

   Cook 1 lb rigatoni in salted boiling water according to package directions. Reserve at least 1 cup of pasta water before draining.

   Note

   Don't forget to save the pasta water—you'll need it to bring the sauce together at the end.

   RigatoniPasta water
2. 02
   Step 2Toast the breadcrumbs5 min

   Heat roughly 3 tbsp olive oil in a pan over medium heat. Add 1 cup panko breadcrumbs, rough chopped sage, and half the oregano (1/2 tsp). Toast until breadcrumbs are browned and crispy. Set aside and wipe the pan clean.

   PankoOregano0.5 tsp of 1 tspSageOlive oil3 tbsp of 4 tbsp
3. 03
   Step 3Sauté the onion4 min

   In the same pan, add a bit of olive oil (about 1 tbsp) and the sliced onion. Cook over medium heat until softened.

   OnionOlive oil1 tbsp of 4 tbsp
4. 04
   Step 4Build the sauce4 min

   Add 1 tbsp tomato paste and the remaining 1/2 tsp oregano. Cook down for about 2 minutes, then add the 15 oz pumpkin puree and cook for another 2 minutes.

   Tomato pastePumpkinOregano0.5 tsp of 1 tsp
5. 05
   Step 5Simmer with cream4 min

   Add 1 1/2 cups heavy cream and simmer on low for 3-5 minutes. Season with salt and pepper to taste.

   Heavy creamSaltBlack pepper
6. 06
   Step 6Toss the pasta

   Add the cooked rigatoni to the sauce and mix well. Add pasta water 1/4 cup at a time to bring the sauce together, stirring until it coats the pasta smoothly.

   Note

   This step is very forgiving—eyeball the pasta water and add until you reach your desired consistency.

   RigatoniPasta water
7. 07
   Step 7Top and serve

   Top the pasta with the crispy sage breadcrumbs and serve immediately.

   Panko