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Samtiges Kürbispüree trifft auf al dente gekochte Rigatoni und nussige Salbeibutter. Dieser italienische Herbstklassiker wärmt von innen und steht in nur 30 Minuten dampfend auf dem Tisch.
Preparation method
Prepare & Roast Pumpkin
Preheat the oven to 200 °C top/bottom heat. Thoroughly wash the Hokkaido pumpkin, cut it in half, scoop out the seeds, and cut it into approx. 1.5 cm cubes. Peel the garlic cloves and lightly crush them.
Spread the pumpkin cubes and garlic cloves on a baking sheet lined with baking paper. Drizzle with the olive oil and season with a pinch of salt and freshly ground pepper. Bake in the preheated oven for approx. 25 minutes until the pumpkin is tender and lightly browned around the edges.
Cook Pasta & Prepare Sage Butter
Meanwhile, bring plenty of salted water to a boil in a large pot. Add the rigatoni and cook al dente according to the package instructions. Before draining, be sure to ladle out approx. 150 ml of starchy pasta water and set it aside.
Chef's tip
Hokkaido pumpkin does not need to be peeled – the skin becomes buttery tender during baking and gives the purée a particularly vibrant colour.
The starchy pasta water is the key to the perfect consistency: it emulsifies the pumpkin purée with the sage butter into an irresistibly creamy pasta sauce.
Ingredients
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