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Creamy pumpkin pasta gets a playful Halloween finish with mozzarella ghosts and black olive spiders.
Ingredients
8 pitted black olives
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Method
1
Bring a large pot of salted water to a boil.
2
Add the rigatoni to the boiling water.
3
Cook the rigatoni according to the package directions.
4
Reserve 120 ml of pasta water.
5
Drain the rigatoni.
6
Melt the butter in a large skillet over medium heat.
7
Add the garlic to the skillet.
8
Cook the garlic for 30 seconds.
9
Stir in the pumpkin puree, cream, and chopped sage.
10
Simmer the sauce for 5 minutes.
11
Stir in the Parmesan.
12
Season the sauce with salt and black pepper.
13
Add a splash of reserved pasta water if the sauce is too thick.
14
Toss the drained rigatoni with the sauce.
15
Cut the mozzarella slices into ghost shapes with a small knife.
16
Halve four olives to make spider bodies.
17
Cut the remaining olives into thin strips to make spider legs.
18
Divide the pasta among four bowls.
19
Top each serving with mozzarella ghosts.
20
Arrange olive halves and strips on the pasta to form spiders.
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