Rigatoni with Golden Squash, Crispy Sage and Spiced Ricotta

Instructions

1. 1

   Bring a large pot of water to a boil. Add enough water for the pasta to cook comfortably and, once boiling, add about 5 g salt (1 tsp). Cook the rigatoni according to the package until al dente, usually 10-12 minutes. Reserve 180 ml (3/4 cup) of the pasta water before draining.

2. 2

   While the pasta cooks, heat a large skillet over medium heat. Add the walnuts and toast for 2-3 minutes, stirring, until fragrant. Remove and set aside.

3. 3

   In the same skillet, add the olive oil and butter. Once the butter melts, add the sage leaves and fry for 30-45 seconds until crisp but not dark. Carefully remove them and set aside on a plate.

4. 4

   Add the onion to the skillet with the remaining fat and cook for 4-5 minutes over medium heat until softened. Stir in the garlic, red pepper flakes, nutmeg, 3 g salt (1/2 tsp), and black pepper; cook 30 seconds more.

5. 5

   Add the cubed squash and cook for 8-10 minutes, stirring occasionally, until browned in spots and very tender. If you want to speed up cooking, cover the skillet for 2 minutes. The squash should mash easily with a spoon.

6. 6

   Lower the heat and add the ricotta, Parmesan, all the lemon zest, and 15 ml (1 tbsp) lemon juice. Mix well; then add 120 ml (1/2 cup) of the reserved pasta water and mash some of the squash with a spoon to create a creamy sauce with texture. Adjust with more pasta water if needed.

7. 7

   Add the drained rigatoni to the skillet and toss for 1-2 minutes over low heat until the pasta is well coated. Taste and adjust salt, pepper, and lemon to your liking.

8. 8

   Serve immediately and finish each plate with the toasted walnuts, crispy sage, and, if desired, a little extra Parmesan. If you prefer to warm the plates before serving, do so in an oven at 200 °F / 95 °C for 3-5 minutes.