Editorial sample recipeEmilianbeginnerVegetarianHalal

Emilian Creamy Pumpkin And Sage Rigatoni

Name: Emilian Creamy Pumpkin And Sage Rigatoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Emilian
Ingredients: 350 g rigatoni pasta; 1 cup canned pumpkin puree, plain, 100 percent pure pumpkin; 0.5 cup heavy cream; 0.5 cup vegetable broth; 2 clove garlic, minced; 10 leaf fresh sage leaves, whole; 2 tbsp extra virgin olive oil; 0.5 cup grated parmesan cheese, halal certified or microbial rennet hard cheese; 0.25 tsp ground nutmeg

Al dente rigatoni tossed in a silky garlic-infused pumpkin sauce topped with crispy flash-fried sage leaves and grated hard cheese.

Prep: 10 min
Cook: 20 min
Total: 30 min

Technique to learn

Emulsified Pasta Saucing

Combining pasta starch water, hot fat, and grated cheese off high heat while tossing continuously to create a seamless, non-greasy coating.

Instructions

Step 1: Bring a large pot of generously salted water to a boil and cook the rigatoni until al dente according to package instructions, reserving half a cup of pasta water before draining.

Step 2: Heat the olive oil in a wide skillet over medium heat, add the fresh sage leaves, and fry for 1 to 2 minutes until crisp, then remove with a slotted spoon onto a paper towel.

Step 3: Add the minced garlic to the same oil in the skillet and cook for 1 minute until fragrant but not browned.

Step 4: Whisk in the pumpkin puree, vegetable broth, heavy cream, ground nutmeg, half a teaspoon of salt, and black pepper, stirring until smooth.

Step 5: Bring the pumpkin sauce to a low simmer for 3 minutes until thickened and warm.

Step 6: Add the drained rigatoni directly into the skillet along with the grated parmesan, tossing vigorously and adding small splashes of reserved pasta water as needed to create a glossy emulsion.

Cooking tips

Reserve hot starchy pasta water to thin the sauce to your preferred coating consistency.
Watch the sage leaves closely when frying, as they go from crisp to burnt very quickly.
Original home-cooking adaptation inspired by Emilian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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