Pumpkin and Taleggio Baked Rigatoni with Amaretti Crumble and Sage Brown Butter

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A rustic Northern Italian-inspired baked pasta that pairs sweet roasted pumpkin with melting taleggio and a surprising amaretti cookie crumble. Sage-infused brown butter ties the savory and sweet notes together for a comforting fall bake.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 32 gFat
• 16 gSaturated Fat
• 78 gCarbs
• 5 gFiber
• 9 gSugar
• 28 gProtein
• 720 mgSodium
• 680 mgPotassium
• 380 mgCalcium
• 3.5 mgIron
• 14 mgVitamin C
• 920 mcgVitamin A

Ingredients

For the pumpkin sauce

• 2 lb sugar pumpkin or kabocha, peeled and cubed (about 4 cups)
• 3 tbsp olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 1/2 cups low-sodium vegetable broth
• 1/2 cup heavy cream
• 1/4 tsp freshly grated nutmeg
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper

For the pasta and assembly

• 1 lb rigatoni
• 8 oz taleggio, rind removed, cut into 1/2-inch cubes
• 3/4 cup grated Parmigiano-Reggiano, divided
• 4 tbsp unsalted butter
• 14 fresh sage leaves

For the amaretti crumble topping

• 3/4 cup amaretti cookies, finely crushed
• 1/4 cup panko breadcrumbs
• 3 tbsp melted unsalted butter
• 2 tbsp grated Parmigiano-Reggiano
• Pinch of flaky sea salt

Directions

1. Preheat the oven to 425°F. Toss the pumpkin cubes with 2 tbsp olive oil and a pinch of salt on a sheet pan; roast for 20-25 minutes until tender and lightly caramelized, then mash roughly with a fork.
2. Meanwhile, bring a large pot of salted water to a boil. Heat the remaining 1 tbsp olive oil in a saucepan over medium heat, add the onion and cook 6-7 minutes until translucent. Stir in the garlic and cook 1 minute more, then pour in the wine and simmer until reduced by half, about 3 minutes.
3. Add the roasted pumpkin, vegetable broth, cream, nutmeg, salt, and pepper to the saucepan. Simmer gently for 8-10 minutes until the sauce thickens to a velvety consistency; taste and adjust seasoning.
4. Cook the rigatoni in the boiling water until 2 minutes shy of al dente (it will finish in the oven). Drain and toss with 2 tbsp of the grated Parmigiano. Melt the butter in a small skillet over medium heat, add the sage leaves and cook until the butter turns golden and nutty, about 3 minutes.
5. In a 9×13-inch baking dish, fold the pasta, pumpkin sauce, taleggio cubes, half of the sage brown butter, and remaining Parmigiano together until evenly combined. Drizzle the rest of the brown butter over the top.
6. Combine the crushed amaretti, panko, melted butter, Parmigiano, and sea salt in a bowl until the mixture resembles coarse damp sand. Scatter evenly over the pasta.
7. Bake uncovered at 400°F for 18-22 minutes until the topping is deep golden and the edges are bubbling vigorously. Let the bake rest for 8-10 minutes before serving so the sauce sets up.
8. Serve in shallow bowls, spooning some of the creamy sauce from the bottom over each portion, and finish with an extra crack of pepper.

Cook’s Notes

• Choose kabocha or sugar pumpkin over carving pumpkins for the deepest, sweetest flavor and smoothest texture.
• Remove the taleggio rind completely or it will turn gummy during baking; the rind is great reserved for soups or stock.
• Undercook the pasta by 2 minutes since it continues to absorb liquid in the oven and you want a defined bite.
• Crush the amaretti in a zip-top bag with a rolling pin so you control the size and avoid turning them into powder.
• Letting the bake rest before serving is critical: the molten taleggio needs time to thicken the sauce into something spoonable.

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