Pumpkin Rigatoni with Rosemary Walnut Crispies is that rare dish that feels like a cozy sweater for your soul: earthy pumpkin wrapped around tender rigatoni, topped with a crunchy, fragrant walnut topping that’s a revelation in texture and flavor. This satisfying pasta brings together everything we love about fall cooking—warm spices, creamy sauce, hearty shapes, and a touch of nutty sweetness. Whether you’re gathering loved ones or just treating yourself to an elevated weeknight dinner, this recipe delivers on both comfort and a little wow factor. With simple ingredients and thoughtful touches, Pumpkin Rigatoni with Rosemary Walnut Crispies transforms humble pantry staples into a memorable main course you’ll want to revisit all season long.

Pumpkin Rigatoni with Rosemary Walnut Crispies Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient for Pumpkin Rigatoni with Rosemary Walnut Crispies plays a purpose—whether it’s adding creaminess, bringing color, or providing that irresistible crunch. Don’t skip a thing! Here’s what you’ll need and why each one matters:

Rigatoni Pasta: Its sturdy tubes hold the pumpkin sauce perfectly and give you that satisfying bite in every forkful.
Butter: Lends soft richness to both sauce and crispies; swap for olive oil if you want it vegan and just as silky.
Garlic: Infuses the sauce with gentle, aromatic warmth—don’t skimp; it’s the secret to depth!
Pumpkin Purée: The star that adds earthy sweetness and a golden hue to the sauce.
Vegetable or Chicken Broth: Loosens the pumpkin for a glossy, pourable sauce while layering in savory notes.
Heavy Cream (or Plant-Based Alternative): Creaminess is crucial for luxurious texture that coats each piece of pasta.
Kosher Salt: Essential for enhancing every ingredient—taste and adjust as you go.
Fresh Lemon Juice: A bright squeeze at the end adds zing and balances the richness.
Walnuts: Chopped and toasted for extra crunch; they shine in the rosemary topping.
Fresh Rosemary: Woodsy and robust, rosemary perfumes both the topping and the finished dish.
Melted Butter or Olive Oil: Helps the walnut crispies take on toasty, shattering texture in the oven.
Brown Sugar: Adds subtle caramel notes to the walnut topping for sublime sweet-savory contrast.
Freshly Ground Black Pepper: The gentle heat balances the creaminess and brightens the flavors.

How to Make Pumpkin Rigatoni with Rosemary Walnut Crispies

Step 1: Make the Rosemary Walnut Crispies

Start by heating your oven to 375°F (190°C). Spread the coarsely chopped walnuts across a baking sheet, letting them get toasty and fragrant as they roast for about 8 to 10 minutes. Once they’re golden and warm, immediately toss them with plenty of freshly chopped rosemary, a drizzle of melted butter (or olive oil for a dairy-free version), brown sugar, salt, and a crack of black pepper. This step doesn’t just fill your kitchen with irresistible aromas—it creates the addictively crunchy crown for your Pumpkin Rigatoni with Rosemary Walnut Crispies.

Step 2: Cook the Pasta

Bring a big pot of salted water to a lively boil and add the rigatoni. Cook until it’s perfectly al dente, following your package instructions—usually about 10 to 12 minutes. Don’t overcook; you want that signature bite! Drain, but don’t rinse—the starch on the noodles helps the pumpkin sauce cling deliciously.

Step 3: Prepare the Pumpkin Sauce

In a large skillet set over medium-low heat, melt the butter and gently sauté your garlic just until it’s soft and fragrant—this only takes a minute or two. Stir in the pumpkin purée and broth, using your spoon to smooth out any lumps and combine everything. Once it’s gently simmering, add the heavy cream and a good sprinkle of salt. Let this sauce bubble very softly for five to seven minutes so it thickens and deepens in flavor. Just before it’s done, squeeze in a bit of fresh lemon juice for brightness; it wakes up the whole dish.

Step 4: Combine Pasta and Sauce

Add the freshly drained rigatoni right into the skillet with the pumpkin sauce. Toss everything together until each tube is gloriously coated in the creamy, rich sauce. This is where the magic happens! Taste for seasoning and adjust with another pinch of salt or lemon if you crave a bit more pucker.

Step 5: Serve with Rosemary Walnut Crispies

Spoon the rigatoni into generous bowls and blanket each portion with a hearty sprinkle of your homemade rosemary walnut crispies. For an extra flourish, scatter fresh rosemary leaves on top. The contrast between soft, saucy pasta and crunchy, buttery walnuts is what makes Pumpkin Rigatoni with Rosemary Walnut Crispies utterly unforgettable.

How to Serve Pumpkin Rigatoni with Rosemary Walnut Crispies

Garnishes

A little extra goes a long way: finish your Pumpkin Rigatoni with Rosemary Walnut Crispies with a final dusting of flecked rosemary or a quick grind of black pepper for visual pop and aroma. If you’re feeling decadent, a shower of finely grated Parmesan or vegan “Parmesan” is wonderful too.

Side Dishes

Round out your meal with sides that keep things light and fresh. A crisp green salad with citrusy vinaigrette or roasted Brussels sprouts pair beautifully with the creamy, rich flavors of the pasta. Crusty bread is always a good idea for mopping up every last bit of velvety sauce.

Creative Ways to Present

For entertaining, scoop the pasta into small ramekins or shallow bowls for an appetizer course, topping each portion with a mini heap of walnut crispies. Or, let the kids sprinkle their own toppings—everyone loves a little interactive fun. For special occasions, serve Pumpkin Rigatoni with Rosemary Walnut Crispies in a large family-style dish finished with a dramatic rosemary sprig.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover pasta to an airtight container and refrigerate for up to 3 days. Store the rosemary walnut crispies separately so they maintain their crunch until you’re ready for another bowl of Pumpkin Rigatoni with Rosemary Walnut Crispies magic.

Freezing

Pumpkin Rigatoni with Rosemary Walnut Crispies can be frozen—with a couple of notes! Cool the pasta completely before transferring it to an airtight, freezer-safe container. The sauce will thicken a bit upon thawing, but it perks up with a splash of milk or stock. Keep the walnut topping separate for optimal texture; it can be frozen in a zip-top bag and used straight from the freezer.

Reheating

To reheat, add a splash of broth or milk to the pasta and warm gently on the stovetop or in the microwave until heated through, stirring occasionally. Toast the walnut crispies for a few minutes in a dry skillet or low oven to bring back their crunch, then top your reheated Pumpkin Rigatoni with Rosemary Walnut Crispies just before serving.

FAQs

Can I use canned pumpkin instead of fresh?

Absolutely! Canned pumpkin purée is not only convenient but also perfectly creamy for this recipe. Just make sure you’re using plain pumpkin, not pumpkin pie filling, for your Pumpkin Rigatoni with Rosemary Walnut Crispies.

Is there a way to make this gluten-free?

Yes, simply swap in your favorite gluten-free rigatoni or penne; the creamy pumpkin sauce and rosemary walnut crispies will shine just as brightly. Always double-check that your other ingredients, like broth and plant-based cream, are certified gluten-free if needed.

What’s the best plant-based cream substitute?

For a luscious vegan sauce, try unsweetened oat creamer or coconut cream—both deliver body and mild flavor. Cashew cream is also delicious for turning Pumpkin Rigatoni with Rosemary Walnut Crispies into a fully plant-based meal.

Can I make the walnut crispies ahead of time?

Yes! The rosemary walnut crispies can be made several days in advance; just let them cool completely before storing them in an airtight container at room temperature. They’ll retain their crunch and flavor, making weeknight assembly a breeze.

What other pasta shapes work with this sauce?

While rigatoni is classic for its sauce-catching shape, feel free to use penne, ziti, or even shells. Just make sure to choose a sturdy pasta so it stands up to the thick, velvety pumpkin sauce in Pumpkin Rigatoni with Rosemary Walnut Crispies.

Final Thoughts

Pumpkin Rigatoni with Rosemary Walnut Crispies is the kind of recipe that has friends and family asking for seconds—and for the secret! It’s lush, vibrant, and full of flavor, yet simple enough to make any night special. Give it a try, and let this dreamy bowl of comfort become your new autumn ritual.

Pumpkin Rigatoni with Rosemary Walnut Crispies Recipe