Emilian · beginner
Emilian Creamy Pumpkin And Sage Rigatoni
Al dente rigatoni tossed in a silky garlic-infused pumpkin sauce topped with crispy flash-fried sage leaves and grated hard cheese.
- PREP TIME
- 10 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Bring a large pot of generously salted water to a boil and cook the rigatoni until al dente according to package instructions, reserving half a cup of pasta water before draining.
- 02
Heat the olive oil in a wide skillet over medium heat, add the fresh sage leaves, and fry for 1 to 2 minutes until crisp, then remove with a slotted spoon onto a paper towel.
- 03
Add the minced garlic to the same oil in the skillet and cook for 1 minute until fragrant but not browned.
- 04
Whisk in the pumpkin puree, vegetable broth, heavy cream, ground nutmeg, half a teaspoon of salt, and black pepper, stirring until smooth.
- 05
Bring the pumpkin sauce to a low simmer for 3 minutes until thickened and warm.
- 06
Add the drained rigatoni directly into the skillet along with the grated parmesan, tossing vigorously and adding small splashes of reserved pasta water as needed to create a glossy emulsion.
A LITTLE KITCHEN KNOW-HOW
Emulsified Pasta Saucing
Combining pasta starch water, hot fat, and grated cheese off high heat while tossing continuously to create a seamless, non-greasy coating.
Notes from the kitchen
- Reserve hot starchy pasta water to thin the sauce to your preferred coating consistency.
- Watch the sage leaves closely when frying, as they go from crisp to burnt very quickly.
- Original home-cooking adaptation inspired by Emilian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.