Pumpkin Rigatoni with Walnuts and Crispy Sage

Name: Pumpkin Rigatoni with Walnuts and Crispy Sage
Yield: 1 serving
Cuisine: British
Ingredients: 1 portion rigatoni (uncooked); 1 clove garlic (thinly sliced or minced); 1/2 cup pumpkin puree (canned); 1/2 cup double cream; walnuts (roasted, chopped); 6-8 fresh sage leaves; 1 1/2 tbsp olive oil; 4 tbsp parmesan (grated, plus more to serve); pinch nutmeg (ground); salt; black pepper (cracked or ground)

k. @khairify

Singapore

Pumpkin Rigatoni with Walnuts and Crispy Sage

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Ingredients

1 serving

1 portionrigatoni (uncooked)
1 clovegarlic (thinly sliced or minced)
1/2 cuppumpkin puree (canned)
1/2 cupdouble cream
walnuts (roasted, chopped)
6-8fresh sage leaves
1 1/2 tbspolive oil
4 tbspparmesan (grated, plus more to serve)
pinchnutmeg (ground)
salt
black pepper (cracked or ground)

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Steps

1

Cook pasta as per packaging instructions. Drain, and reserve 1/4 cup pasta water. Set pasta aside.
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.
3

Pour in pumpkin puree into pan and let it cook with the garlic and oil, for about 3 minutes, stirring continuously.
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.
5

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