Picture this: a chilly autumn evening, the kind where you can see your breath in the air, and you’re craving something that warms you from the inside out. That’s exactly what this Pumpkin Rigatoni with Walnut Crispies delivers—a symphony of velvety pumpkin sauce hugging every curve of al dente pasta, topped with golden walnuts that crackle with each bite. It’s the kind of dish that makes you want to light a candle, pour a glass of wine, and savor every single forkful.

Why This Recipe Works

• Simple yet stunning—this recipe proves that elegance doesn’t have to be complicated.
• A textural dream—silky sauce meets crunchy walnuts for that perfect bite.
• Meal prep magic—make the sauce and crispies ahead for a stress-free dinner.
• Flexible for any diet—easy swaps for vegan, gluten-free, or nut-free needs.
• Autumn in every bite—pumpkin, sage, and nutmeg sing together like your favorite fall playlist.

The Story Behind the Sauce

This dish is my love letter to Northern Italy, where pumpkin pasta is a cherished tradition. There, they call it pasta alla zucca—a humble yet soul-satisfying combination of sweet pumpkin, butter, and sage. I’ve given it a little twist by adding those irresistible walnut crispies, because let’s be honest, everything’s better with a little crunch.

Essential Ingredients & Tools

Ingredients for the Sauce

• 1 (15-oz) can pure pumpkin puree (not pie filling!): This is your creamy, sweet base.
• 1 1/2 cups vegetable broth: Keeps things light but flavorful.
• 1/2 cup heavy cream: For that luscious, velvety finish (coconut cream works great for vegan versions).
• 3 cloves garlic, minced: The aromatic backbone.
• 2 tbsp fresh sage, chopped: Earthy, fragrant, and absolutely essential.
• 1/4 tsp freshly grated nutmeg: Just a whisper—enough to make the pumpkin sing.
• 2 tbsp olive oil: For sautéing.
• Salt and pepper: To taste, because seasoning is everything.

Ingredients for the Pasta

• 12 oz rigatoni: Those sturdy tubes are perfect for catching every drop of sauce.
• 1/2 cup grated Parmigiano-Reggiano: The salty, umami-packed cherry on top.

Ingredients for the Walnut Crispies

• 3/4 cup chopped walnuts: Toasted to golden perfection.
• 1 tbsp olive oil: For frying the sage and toasting the nuts.
• 8–10 whole sage leaves: Fried until they’re crisp and fragrant.
• Pinch of salt: To make those nuts pop.

Tools You’ll Need

• Large pot (for the pasta).
• Skillet or Dutch oven (for the sauce).
• Small skillet (for the crispies).
• Whisk, wooden spoon, colander (the usual suspects).

Serves: 4 | Prep: 15 min | Cook: 25 min | Total: 40 min

How to Make Pumpkin Rigatoni with Walnut Crispies

1. Boil the Pasta Water: Fill a large pot with water—enough to give the pasta room to dance—and salt it generously. Think of it like the ocean; this is your only chance to season the pasta itself. Bring it to a rolling boil before adding the 12 oz rigatoni. Pro tip: If the water isn’t boiling vigorously, your pasta will stick together like a bad high school relationship.
2. Toast the Walnuts & Sage: Heat 1 tbsp olive oil in a small skillet over medium-low heat. Toss in the 3/4 cup chopped walnuts and 8–10 whole sage leaves, stirring frequently until the walnuts are golden and the sage is crisp (about 3–4 minutes). Watch closely—nuts go from perfectly toasted to burnt in seconds. Remove them with a slotted spoon and let them drain on paper towels. Secret: They’ll keep darkening a bit off the heat, so pull them just before they hit your ideal shade.
3. Sauté the Aromatics: In a large skillet or Dutch oven, heat 2 tbsp olive oil over medium heat. Add the 3 cloves minced garlic and 2 tbsp chopped sage, stirring just until fragrant—about 1 minute. Garlic turns bitter if it browns too much, so treat it like a delicate guest at a dinner party. Chef’s trick: If the garlic starts browning too fast, splash in a little broth to cool things down.
4. Build the Sauce: Whisk in the 1 (15-oz) can pumpkin puree until smooth, then gradually add the 1 1/2 cups vegetable broth. Let it simmer for 10 minutes to thicken slightly and deepen the flavors. Stir in the 1/2 cup heavy cream, 1/4 tsp nutmeg, salt, and pepper. Key insight: Simmering unlocks the pumpkin’s natural sweetness and creates that velvety texture. If the sauce gets too thick, don’t worry—you’ll thin it later with pasta water.
5. Cook the Pasta: Add the 12 oz rigatoni to the boiling water and cook for 1 minute less than the package says. Before draining, reserve 1 cup of pasta water—that starchy liquid is gold for binding the sauce. Pro move: Never rinse pasta after draining. You’ll wash away the starch that helps the sauce cling.
6. Bring It All Together: Toss the drained pasta directly into the pumpkin sauce, adding splashes of reserved pasta water as needed until the sauce coats every noodle. Stir in 1/4 cup of the Parmigiano-Reggiano—it melts into the sauce, adding a deep, savory richness. Critical step: The pasta should look glossy and perfectly coated, not swimming in sauce.
7. Serve Immediately: Divide into bowls and top with the walnut crispies, fried sage leaves, and the remaining 1/4 cup Parmigiano-Reggiano. For a restaurant-worthy finish, drizzle with a little olive oil and crack some black pepper on top. Final touch: Eat it right away—those crispies lose their magic if they sit too long.

Pro Technique

Double-Toasting the Walnuts
For maximum nuttiness, toast the walnuts twice. First, dry-toast them in a skillet over medium heat for 2 minutes to wake up their natural oils. Then, finish them in oil with the sage for an herby infusion. Bonus: Add a pinch of red pepper flakes or a drizzle of honey for a sweet-heat kick.

The Power of Pasta Water
That starchy reserved pasta water is a chef’s secret weapon. It helps the sauce cling to the rigatoni like a cozy sweater. Start with 1/4 cup and toss vigorously—the starch emulsifies with the sauce, creating a silky texture. Pro tip: If you forget to save the water, warm broth or even milk can work in a pinch.

Chef’s Wisdom

Garlic’s Golden Rule
Garlic burns faster than a candle in a windstorm. To avoid bitterness, mince it finely and add it to the pan only when the oil is shimmering (about 300°F). Stir constantly—the second it’s fragrant and barely golden, move on. If it starts browning too fast, deglaze with a splash of broth or wine to stop the cooking.

Why Undercook the Pasta?
Pasta keeps cooking when you toss it with hot sauce (carryover cooking). By draining it 1 minute early, you ensure it reaches perfect al dente texture by the time it hits the table. Test doneness: Fish out a piece 2 minutes before the package time—it should have a slight firmness at the center when bitten.

Storage & Freshness Guide

Sauce-Only Storage
Let the pumpkin sauce cool completely, then store it in an airtight container. It’ll keep in the fridge for 3 days or the freezer for 2 months. To reheat, warm it gently in a skillet with a splash of broth or cream, stirring often to prevent separation. Note: Freezing might change the texture slightly, but a quick whisk will smooth it out.

Keeping the Crispies Crispy
Store the walnut crispies in a paper towel-lined container at room temperature for up to 5 days. The paper absorbs excess oil, keeping them crunchy. If they lose their snap, refresh them in a 350°F oven for 3 minutes. Avoid refrigeration—humidity makes nuts sad and rubbery.

Leftover Pasta
Once sauced, pasta is best eaten fresh. If you must store leftovers, keep them without the crispies in the fridge for up to 2 days. Reheat with a drizzle of olive oil and a splash of water in a covered skillet over low heat. Add the crispies and cheese just before serving.

Nutrition Profile

This dish strikes a beautiful balance—indulgent enough to feel special, but packed with wholesome ingredients like fiber-rich pumpkin, protein-loaded walnuts, and hearty pasta.

Ingredient Variations and Their Impact

Gluten-Free Pasta
Swap: Brown rice or chickpea rigatoni works great—just cook 1–2 minutes less than usual.
Upgrade: Toss the cooked pasta with a teaspoon of olive oil to prevent sticking.

Vegan Creaminess
Swap: Use full-fat coconut milk instead of heavy cream.
Upgrade: Add 1 tbsp nutritional yeast for a cheesy, umami boost.

Nut-Free Crispies
Swap: Try pepitas (pumpkin seeds) or sunflower seeds for crunch.
Upgrade: Toast them with smoked paprika for a savory twist.

Fresh Pumpkin Puree
Swap: Roast 2 cups of sugar pumpkin, then blend until smooth.
Upgrade: Strain the puree through cheesecloth to remove excess moisture.

Herb Variations
Swap: Thyme or rosemary can stand in for sage, though they’ll change the flavor profile.
Upgrade: Fry herb sprigs for garnish—rosemary becomes fragrant and crisp.

Perfect Pairings

Complementary Dishes

• Arugula Salad with Lemon Vinaigrette: The peppery greens and bright citrus cut through the richness of the pasta, offering a refreshing contrast.
• Roasted Brussels Sprouts: Their caramelized edges and slight bitterness echo the walnuts’ depth, making them a perfect sidekick.

Drinks

• Oaked Chardonnay: The buttery notes mirror the cream in the sauce, while the wine’s acidity cleanses your palate between bites.
• Pinot Noir: Light enough not to overpower the dish, with earthy undertones that complement the sage beautifully.

Something Sweet

• Maple-Pecan Biscotti: A nutty, coffee-friendly finish that ties back to the walnut crispies.
• Poached Pears: Their gentle sweetness and wine-poached aroma feel like autumn in a bowl.

FAQs

• Q: Can I use fresh pumpkin?
  A: Absolutely! Roast and puree 2 cups of sugar pumpkin (not the watery carving kind).
• Q: How do I prevent the sauce from separating?
  A: Reheat it gently with a splash of broth or cream, stirring constantly.
• Q: Vegan substitutions?
  A: Swap in coconut cream, nutritional yeast, and vegan Parmesan.
• Q: Make-ahead tips?
  A: Prep the sauce and crispies 1–2 days ahead, then assemble before serving.
• Q: Best pasta shape substitutes?
  A: Penne, fusilli, or cavatappi all hold sauce beautifully.

Pumpkin Rigatoni with Walnut Crispies: A Cozy Hug in a Bowl

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Recipe Information

Cost Level $$

Category Pasta

Difficulty Medium

Cuisine Italian

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Recipe Details

Servings 4

Total Time 40 minutes

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Whip up this Pumpkin Rigatoni with Walnut Crispies for a creamy, crunchy autumn delight. Perfect for cozy nights—get the recipe now!

Ingredients

For the Sauce

• 1 (15-oz) can pure pumpkin puree
• 1 1/2 cups vegetable broth
• 1/2 cup heavy cream
  View substitutions
• 3 cloves garlic (minced)
• 2 tbsp fresh sage (chopped)
• 1/4 tsp freshly grated nutmeg
• 2 tbsp olive oil
• Salt and pepper (to taste)

For the Pasta

• 12 oz rigatoni
• 1/2 cup grated Parmigiano-Reggiano

For the Walnut Crispies

• 3/4 cup chopped walnuts
• 1 tbsp olive oil
• 8–10 whole sage leaves
• Pinch of salt

Instructions

1. 01

   Boil salted water in a large pot and cook 12 oz rigatoni 1 minute less than package instructions. Reserve 1 cup pasta water before draining.
2. 02

   Heat 1 tbsp olive oil in a small skillet over medium-low heat. Toast 3/4 cup chopped walnuts and 8–10 whole sage leaves until golden and crisp, about 3–4 minutes. Remove and drain on paper towels.
3. 03

   In a large skillet, heat 2 tbsp olive oil over medium heat. Sauté 3 cloves minced garlic and 2 tbsp chopped sage until fragrant, about 1 minute.
4. 04

   Whisk in 1 (15-oz) can pumpkin puree, then gradually add 1 1/2 cups vegetable broth. Simmer for 10 minutes.
5. 05

   Stir in 1/2 cup heavy cream, 1/4 tsp nutmeg, salt, and pepper.
6. 06

   Toss drained pasta with sauce, adding reserved pasta water as needed. Stir in 1/4 cup of the Parmigiano-Reggiano.
7. 07

   Serve topped with walnut crispies, fried sage leaves, and remaining 1/4 cup Parmigiano-Reggiano.

Tags

contains-glutencontains-dairycontains-lactosecontains-nutscomfort-foodcreamyfallheartyrich-indulgent