Creamy Pumpkin Baked Rigatoni with Burrata, Crispy Sage, Pecans & Hot Honey
Creamy Pumpkin Baked Rigatoni with Burrata, Crispy Sage, Pecans & Hot Honey is a cosy, flavour-packed pasta bake that brings together creamy pumpkin sauce, tender rigatoni, melted mozzarella, and Parmesan. The combination of sweet pumpkin, savoury herbs, rich cheese, and nutty toasted pecans makes every bite comforting and satisfying.
Finished with creamy burrata, crisp fried sage, and a drizzle of hot honey, this baked rigatoni has a lovely balance of rich, savoury, sweet, and lightly spicy flavours. It is an inviting choice for a family dinner, weekend meal, or special gathering when you want something warm and impressive without complicated preparation.
Ingredients
For the Pumpkin Sauce:
- 2 cups pumpkin purée (480 g)
- 1 cup heavy cream (240 ml)
- ½ cup grated Parmesan cheese (50 g)
- 2 tbsp unsalted butter (28 g)
- 2 cloves garlic, minced (6 g)
- ½ tsp ground nutmeg (1 g)
- ½ tsp dried thyme (1 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (0.5 g)
For the Pasta:
- 1 lb rigatoni pasta (450 g)
- 1 cup shredded mozzarella cheese (100 g)
- ½ cup grated Parmesan cheese (50 g)
For the Crispy Sage:
- 2 tbsp olive oil (30 ml)
- 20 fresh sage leaves (15 g)
For the Topping:
- 8 oz burrata cheese (225 g)
- ½ cup pecans, roughly chopped (55 g)
- 3 tbsp hot honey (60 g)
- 2 tbsp grated Parmesan cheese (10 g)
- ¼ tsp black pepper (0.5 g)
How to Make It
1. Prepare the Baking Dish and Pasta
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish and set it aside.
Bring a large pot of salted water to a boil. Cook the rigatoni until just shy of al dente, about 2 minutes less than the package directions. Reserve ½ cup (120 ml) of the pasta water, then drain the pasta.
2. Make the Creamy Pumpkin Sauce
Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, stirring until fragrant.
Add the pumpkin purée, heavy cream, Parmesan cheese, nutmeg, dried thyme, salt, and black pepper. Stir well and let the mixture simmer gently for 3–4 minutes, until smooth and creamy. If the sauce seems too thick, stir in a small splash of the reserved pasta water.
3. Combine the Pasta and Sauce
Add the drained rigatoni to the pumpkin sauce and toss gently until every piece is evenly coated. Stir in the shredded mozzarella and Parmesan cheese, making sure the cheeses are distributed throughout the pasta.
4. Assemble and Bake
Transfer the coated rigatoni to the prepared baking dish and spread it into an even layer. Sprinkle the remaining Parmesan over the top.
Bake for 20–25 minutes, until the pasta is bubbling around the edges and the top is lightly golden.
5. Make the Crispy Sage
While the pasta bakes, heat the olive oil in a skillet over medium heat. Add the fresh sage leaves and fry for 30–60 seconds per side, until crisp. Transfer the sage to a paper towel-lined plate to drain.
6. Toast the Pecans
Add the chopped pecans to the same skillet and toast for 2–3 minutes, stirring frequently, until fragrant. Remove from the heat and set aside.
7. Add the Burrata and Toppings
Let the baked rigatoni rest for 5 minutes. Tear the burrata into pieces and scatter it over the warm pasta.
Top with the crispy sage and toasted pecans. Drizzle the hot honey over the burrata and pasta, then finish with the remaining grated Parmesan and a light sprinkle of black pepper.
8. Serve
Serve the baked rigatoni warm while the pasta is creamy, the burrata is soft, and the pecans and sage are still crisp. Spoon the toppings through the pasta as you serve so each portion gets a little of everything.
Why This Recipe Works
The pumpkin sauce gives the rigatoni a naturally creamy texture and gentle sweetness while Parmesan, garlic, nutmeg, and thyme add savoury depth. Baking the pasta allows the mozzarella and Parmesan to melt into the sauce, creating a rich and comforting finish.
The toppings bring contrast to the creamy pasta. Cool, soft burrata adds richness, crispy sage provides an aromatic crunch, and toasted pecans bring a nutty texture. A final drizzle of hot honey adds sweetness with a subtle spicy note that complements the pumpkin and cheese.
Tips for the Best Creamy Pumpkin Baked Rigatoni
- Cook the pasta slightly under: Stop cooking the rigatoni about 2 minutes before the package recommendation so it finishes perfectly in the oven.
- Save the pasta water: A little reserved pasta water can loosen the pumpkin sauce and help it coat the rigatoni smoothly.
- Keep the sauce creamy: Simmer the pumpkin mixture gently rather than boiling it rapidly.
- Crisp the sage carefully: Sage leaves cook quickly, so watch them closely and remove them once they are crisp.
- Toast the pecans: Stir the pecans frequently while toasting so they become fragrant without over-browning.
- Add burrata after baking: Scattering the burrata over the warm pasta just before serving keeps it soft and creamy.
- Finish with hot honey: Add the hot honey at the end so its sweet and spicy flavour remains noticeable.
Serving Suggestions
Serve this pumpkin baked rigatoni as a hearty main course alongside a simple green salad or lightly dressed vegetables. The fresh elements provide a pleasant contrast to the rich, creamy pasta.
For a cosy dinner, serve it straight from the baking dish with the burrata, crispy sage, toasted pecans, and hot honey arranged over the top. The combination of creamy, crunchy, savoury, and sweet toppings makes the dish especially inviting when served warm.
Frequently Asked Questions
Can I use homemade pumpkin purée?
Yes. Homemade pumpkin purée can be used in place of canned pumpkin purée. Make sure it has a smooth consistency so it blends easily into the creamy sauce.
Can I prepare the pumpkin sauce ahead of time?
Yes. The pumpkin sauce can be prepared ahead and refrigerated until needed. Gently warm it before combining it with the pasta, adding a splash of reserved pasta water if necessary to loosen the consistency.
Can I use another pasta shape?
Yes. Other short pasta shapes that hold onto a creamy sauce can work well. Choose a sturdy shape with ridges or curves that can capture the pumpkin sauce and melted cheese.
Can I substitute the burrata?
If burrata is unavailable, fresh mozzarella can be used as an alternative. It will provide a similar milky, creamy element, although burrata has a softer and richer centre.
How do I keep the pecans crisp?
Toast the pecans separately and add them after baking rather than mixing them into the pasta before it goes into the oven. This helps preserve their toasted texture.
Can I leave out the hot honey?
Yes. The hot honey is a finishing touch, so it can be omitted if you prefer a more savoury version. Regular honey can also be used if you want sweetness without the spicy element.
How should leftovers be stored?
Store leftover baked rigatoni in an airtight container in the refrigerator. Keep any extra crispy sage and toasted pecans separate when possible and add them after reheating for better texture.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 8 |
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
| Calories | 575 |
| Protein | 20 g |
| Carbohydrates | 61 g |
| Fat | 29 g |
| Fiber | 5 g |
| Sugar | 9 g |
| Sodium | 620 mg |
Final Thoughts
Creamy Pumpkin Baked Rigatoni with Burrata, Crispy Sage, Pecans & Hot Honey brings together everything you want in a cosy baked pasta: a creamy sauce, tender rigatoni, melted cheese, and layers of contrasting textures.
The combination of pumpkin, burrata, crispy sage, toasted pecans, and hot honey makes this a memorable dish for autumn dinners, weekend gatherings, or any time you are craving a comforting pasta bake with a little something extra.
Print
Creamy Pumpkin Baked Rigatoni with Burrata, Crispy Sage, Pecans & Hot Honey
- Total Time: 50 minutes
Description
A cosy, flavour-packed pasta bake combining creamy pumpkin sauce, tender rigatoni, melted mozzarella, and Parmesan, finished with creamy burrata, crispy sage, toasted pecans, and a drizzle of hot honey.
Ingredients
For the Pumpkin Sauce
2 cups pumpkin purée (480 g)
1 cup heavy cream (240 ml)
½ cup grated Parmesan cheese (50 g)
2 tbsp unsalted butter (28 g)
2 cloves garlic, minced (6 g)
½ tsp ground nutmeg (1 g)
½ tsp dried thyme (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Pasta
1 lb rigatoni pasta (450 g)
1 cup shredded mozzarella cheese (100 g)
½ cup grated Parmesan cheese (50 g)
For the Crispy Sage
2 tbsp olive oil (30 ml)
20 fresh sage leaves (15 g)
For the Topping
8 oz burrata cheese (225 g)
½ cup pecans, roughly chopped (55 g)
3 tbsp hot honey (60 g)
2 tbsp grated Parmesan cheese (10 g)
¼ tsp black pepper (0.5 g)
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish and set it aside.
2. Bring a large pot of salted water to a boil. Cook the rigatoni until just shy of al dente, about 2 minutes less than the package directions. Reserve ½ cup (120 ml) of the pasta water, then drain the pasta.
3. Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, stirring until fragrant.
4. Add the pumpkin purée, heavy cream, Parmesan cheese, nutmeg, dried thyme, salt, and black pepper. Stir well and let the mixture simmer gently for 3–4 minutes, until smooth and creamy. If the sauce seems too thick, stir in a small splash of the reserved pasta water.
5. Add the drained rigatoni to the pumpkin sauce and toss gently until every piece is evenly coated. Stir in the shredded mozzarella and Parmesan cheese, making sure the cheeses are distributed throughout the pasta.
6. Transfer the coated rigatoni to the prepared baking dish and spread it into an even layer. Sprinkle the remaining Parmesan over the top.
7. Bake for 20–25 minutes, until the pasta is bubbling around the edges and the top is lightly golden.
8. While the pasta bakes, heat the olive oil in a skillet over medium heat. Add the fresh sage leaves and fry for 30–60 seconds per side, until crisp. Transfer the sage to a paper towel-lined plate to drain.
9. Add the chopped pecans to the same skillet and toast for 2–3 minutes, stirring frequently, until fragrant. Remove from the heat and set aside.
10. Let the baked rigatoni rest for 5 minutes. Tear the burrata into pieces and scatter it over the warm pasta.
11. Top with the crispy sage and toasted pecans. Drizzle the hot honey over the burrata and pasta, then finish with the remaining grated Parmesan and a light sprinkle of black pepper.
12. Serve the baked rigatoni warm while the pasta is creamy, the burrata is soft, and the pecans and sage are still crisp. Spoon the toppings through the pasta as you serve so each portion gets a little of everything.
Notes
Cook the rigatoni about 2 minutes less than the package recommendation so it finishes perfectly in the oven.
Save some pasta water to loosen the pumpkin sauce and help it coat the rigatoni smoothly.
Simmer the pumpkin mixture gently rather than boiling it rapidly to keep the sauce creamy.
Watch the sage closely while frying because the leaves cook quickly.
Stir the pecans frequently while toasting so they become fragrant without over-browning.
Add the burrata after baking to keep it soft and creamy.
Add the hot honey at the end so its sweet and spicy flavour remains noticeable.
Homemade pumpkin purée can be used in place of canned pumpkin purée as long as it has a smooth consistency.
The pumpkin sauce can be prepared ahead and refrigerated until needed. Gently warm it before combining it with the pasta.
Other sturdy short pasta shapes with ridges or curves can be used instead of rigatoni.
Fresh mozzarella can be substituted for burrata if needed.
Regular honey can be used instead of hot honey for sweetness without the spicy element.
Toast the pecans separately and add them after baking to help preserve their crisp texture.
Store leftover baked rigatoni in an airtight container in the refrigerator. Keep extra crispy sage and toasted pecans separate when possible and add them after reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
