Pumpkin Sage Rigatoni with Toasted Hazelnuts

• 12 oz rigatoni
• 2 cups canned pumpkin puree
• 1 ½ cups whole milk
• 1 cup grated Parmesan cheese
• ½ cup toasted hazelnuts, chopped
• ¼ cup unsalted butter
• 2 tbsp all-purpose flour
• 2 cloves garlic, minced
• 2 tbsp fresh sage, chopped
• Salt to taste
• Black pepper to taste
• Optional: Red pepper flakes for spice

Steps

1. 1 Cook rigatoni in salted boiling water until al dente. Drain and set aside.
2. 2 In a large skillet, melt butter over medium heat. Add garlic and sage, sauté until fragrant.
3. 3 Stir in flour to create a roux, cooking for 1 minute.
4. 4 Gradually whisk in milk, stirring constantly until sauce thickens.
5. 5 Add pumpkin puree and Parmesan, stirring until smooth and creamy.
6. 6 Combine cooked rigatoni with the pumpkin sauce, heating through.
7. 7 Toss in toasted hazelnuts. Season with salt and pepper to taste.
8. 8 Serve immediately, optionally garnished with more sage and red pepper flakes.

Equipment

• Large pot
• Skillet
• Wooden spoon
• Measuring cups

Variations

• Add cooked sausage or crispy pancetta for a meaty twist.
• Substitute rigatoni with another pasta shape like penne or fusilli.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute hazelnuts with walnuts if preferred.

Pairings

• A glass of Pinot Noir complements the earthy flavors.
• Roasted Brussels sprouts make a great side dish.

Nutrition

Tips

• For a richer flavor, use freshly grated Parmesan cheese.
• Toast hazelnuts in a dry skillet until fragrant for added depth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw in the fridge and reheat gently, adding a bit of milk if needed.

Serving Suggestions

• Pair with a simple green salad for a balanced meal.
• Serve with a crusty bread to mop up every last bit of sauce.

FAQ