Description
A rich and creamy pumpkin pasta featuring rigatoni tossed in a velvety pumpkin sauce infused with nutmeg, garlic, and topped with fresh Parmesan and parsley. Perfect for a cozy, autumn-inspired meal that’s ready in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 12 oz rigatoni pasta
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup sour cream
- 1 tsp nutmeg
- Salt and pepper to taste
Garnishes
- Fresh Parmesan cheese, for garnish
- Fresh parsley, for garnish
Instructions
- Cook the Pasta: Cook the rigatoni according to the package instructions until al dente. Drain well and set aside to be combined later.
- Prepare the Sauce: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and minced garlic and sauté until softened and fragrant, about 3 minutes. Stir in the pumpkin puree, chicken broth, heavy cream, sour cream, nutmeg, salt, and pepper. Let the sauce simmer gently for 10 minutes, stirring occasionally to blend the flavors and thicken the sauce.
- Combine: Add the cooked rigatoni pasta into the pumpkin sauce and stir well to coat all the pasta evenly. Allow the pasta to simmer in the sauce for an additional 2 to 3 minutes to thicken and meld the flavors together.
- Serve: Plate the creamy pumpkin pasta and garnish generously with freshly grated Parmesan cheese and chopped fresh parsley. Serve warm and enjoy this comforting dish.
Notes
- Be sure to use pure pumpkin puree, not pumpkin pie filling, for an authentic savory flavor.
- Adjust the seasoning with salt and black pepper to your taste preferences.
- Freshly grated Parmesan enhances the richness and adds a salty, nutty finish.
- This dish can be made vegetarian by substituting vegetable broth for chicken broth.
- For a lighter version, substitute half-and-half for heavy cream and omit the sour cream.
