1-Prepare the crispies: pre-heating the oven to 375 °F. Spread the chopped walnuts on a baking sheet and toast for 8-10 minutes, stirring halfway through.

2-Remove the walnuts from the oven and toss them with rosemary, melted butter, brown sugar, salt, and pepper. Set them aside to cool and get that perfect crunch.

3-Cook the pasta by bringing a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente, then drain and reserve a splash of pasta water.

4-Make the pumpkin-garlic sauce in a large skillet over low heat by melting the butter and adding the garlic. Sauté until fragrant, being careful not to let it brown.

5-Stir in the pumpkin puree and broth, bringing it to a gentle simmer and blending until smooth. Add the heavy cream and 1 tsp salt, simmering until the sauce thickens to coat the back of a spoon.

6-If you want a brighter flavor, add the juice of half a lemon and adjust seasoning as needed.

7-Combine everything by tossing the cooked rigatoni with the sauce, using reserved pasta water if it’s too thick. Portion into bowls and sprinkle with the rosemary walnut crispies for that final touch.