Instructions

Follow the steps and taste along the way.

1. Roast the pumpkin

   Preheat the oven to 220 °C. Spread the pumpkin, onion, and whole peeled garlic cloves on a baking sheet. Drizzle with 20 ml olive oil and sprinkle with the thyme, 2 g salt, and pepper. Roast for 25 minutes, until the pumpkin is browned around the edges and easily pierced with a fork.

   

2. Cook the rigatoni

   Bring 3 l water to a boil in a large pot, add 12 g salt, and cook the rigatoni until al dente according to the package directions. Before draining, reserve 200 ml of the pasta cooking water. Drain the pasta.

   

3. Toast the seeds and sage

   While the pasta cooks, heat a small frying pan over medium heat without oil. Toast the pumpkin seeds for 2 to 3 minutes, stirring regularly, until they begin to pop, then set them aside. Add the remaining 10 ml oil to the same pan and fry the sage for about 30 seconds on each side, until the edges are crisp. Transfer to a plate.

   

4. Blend the sauce

   Transfer the roasted pumpkin, onion, and garlic to a blender. Pour in the vegetable stock and add the ricotta, lemon zest, 1 g salt, and 100 ml of the reserved pasta water. Blend until smooth. Stir in 1 to 2 tablespoons of lemon juice; the sauce should be creamy with a bright tang.

   

5. Combine the pasta and sauce

   Pour the sauce into a large frying pan and warm it over low heat. Stir in the rigatoni and toss for a minute so the sauce gets inside the pasta too. If it is too thick, add the remaining reserved pasta water a spoonful at a time. Taste, and add the remaining lemon juice only if you want to bring out the acidity.

   

6. Serve with crispy sage

   Divide the pasta among four plates. Sprinkle each serving with toasted pumpkin seeds and garnish with two crispy sage leaves. Serve immediately while the sauce is warm and creamy.