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Fry finely chopped garlic in cold oil
Fry sage in the same oil
Toast breadcrumbs in the garlic and sage infused oil
Crush the fried sage into the breadcrumbs and add the fried garlic, salt and pepper
Brown the butter and whip it with the ricotta
Boil the rigatoni
Add the brown butter ricotta to the cooked pasta and toss with pasta water and pecorino
Top with lemon zest, black pepper and the crunchy topping