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)
ÂĽ 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)
ÂĽ 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