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Creamy Pumpkin Rigatoni with Sage and Walnuts | Quick Pasta
(0)
25 min
Quick
Knuspr-Küche
Cremige Rigatoni in samtiger Hokkaido-Kürbissauce mit knusprigem Salbei, gerösteten Walnüssen und feinem Parmesan – ein aromatischer italienischer Herbstklassiker in unter 30 Minuten.
Ingredients
Preparation method
Thoroughly wash the Hokkaido pumpkin, halve, deseed, and cut into approx. 1.5 cm cubes (the skin of Hokkaido pumpkin can be eaten). Peel and finely dice the shallots and garlic cloves.
Heat 1 tbsp olive oil in a large skillet. Sauté the shallots and garlic over medium heat for about 2 minutes until translucent. Add the diced pumpkin and cook for about 3–4 minutes, stirring continuously. Deglaze with the vegetable broth, bring to a boil, cover, and simmer gently over medium heat for about 10–12 minutes until the pumpkin is tender.
In the meantime, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions for about 10–12 minutes until al dente. When draining, reserve about a cup (approx. 100 ml) of the starchy pasta water.
Chef's tip
For extra crispiness: Fry the sage in olive oil over moderate heat – as soon as it is crispy but still dark green, remove immediately. The infused sage oil can also be drizzled over the pasta.
Instead of rigatoni, penne rigate or fusilli are also great choices, as their ridges and shapes hold the creamy pumpkin sauce especially well.
75 min
Under an hour
