1-Preheat the oven to 375°F (190°C). Coarsely chop the walnuts and toast them on a baking sheet for 8 to 10 minutes until they’re fragrant and golden.

2-Toss the toasted walnuts with 1 tablespoon finely chopped fresh rosemary leaves, 1 tablespoon melted butter, 1 to 2 tablespoons brown sugar, ½ teaspoon kosher salt, and black pepper to taste. Set aside to cool and create those crunchy crispies.

3-Bring a large pot of salted water to a boil and cook the 1 pound rigatoni pasta according to package instructions until al dente. Drain and set aside.

4-In a skillet over low heat, melt 2 tablespoons butter and add 4 cloves garlic, thinly sliced or minced, cooking just until fragrant without browning to avoid any bitterness.

5-Stir in 1 cup pumpkin puree and 1 cup chicken or vegetable broth, simmering until the mixture is smooth and well-blended.

6-Add 1 cup heavy cream and 1 to 2 teaspoons kosher salt, then simmer until the sauce thickens enough to coat the back of a spoon. For a bit of zing, squeeze in some lemon juice if you like.

7-Combine the cooked rigatoni with the sauce, making sure every piece is coated. Serve in bowls and top with the rosemary walnut crispies, garnishing with a rosemary sprig if you want to impress.