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Pumpkin Pasta Recipe

Pumpkin Pasta Recipe
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★★★★★

5.3 from 27 reviews

This creamy pumpkin pasta is a comforting and flavorful dish perfect for autumn. Combining tender rigatoni with a rich pumpkin and cream sauce, topped with a crispy sage and Parmesan breadcrumb topping, it offers a delightful balance of creamy and crunchy textures with warm, savory flavors.

Ingredients

Scale

Sauce and Pasta

  • 2 tablespoons unsalted butter
  • 1 cup finely diced red onion
  • 1 tablespoon minced garlic
  • 1 (16-ounce) package rigatoni pasta
  • 1 cup pumpkin puree
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper to taste

Crispy Topping

  • 3 tablespoons unsalted butter
  • 3 sprigs fresh sage (optional)
  • 3/4 cup panko breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • A small pinch of salt

Instructions

  1. Make the Crispy Topping: Melt 3 tablespoons butter in a medium nonstick pan over medium heat. Add sage and stir for 30 seconds to infuse flavor. Add panko breadcrumbs and a small pinch of salt. Stir constantly until breadcrumbs are golden and toasted, watching closely to avoid burning. Transfer immediately to a bowl to stop cooking, discard sage, and stir in the Parmesan cheese. Set aside to cool.
  2. Cook the Pasta: Bring 12 cups of water to a boil in a large pot. Add 1 tablespoon fine sea salt, then stir in the rigatoni. Cook according to package directions until al dente. Before draining, reserve a mug of pasta cooking water, then drain the pasta. Do not rinse.
  3. Sauté Onion and Garlic: While the pasta cooks, melt 2 tablespoons of butter in a large pot over medium heat. Add the finely diced red onion and sauté until softened, about 4 to 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Prepare the Sauce: Add chicken broth and pumpkin puree to the pot with the onions and garlic. Whisk until smooth. Lower the heat and stir in heavy cream and 1/2 cup grated Parmesan cheese. Season with salt (about 1 teaspoon) and pepper (about 1/2 teaspoon). Simmer gently, stirring occasionally, until the sauce thickens slightly.
  5. Toss Pasta in Sauce: Add the drained rigatoni directly into the sauce. Gently toss for about 2 minutes until the sauce thickens and coats the pasta evenly. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it up.
  6. Serve: Divide pasta into bowls and top each serving with a generous spoonful of the crispy breadcrumb topping. Serve immediately for the best texture contrast.

Notes

  • The Parmesan cheese in the sauce adds a salty, nutty depth; use freshly grated for best flavor.
  • Do not rinse pasta after cooking to retain starch, which helps the sauce adhere better.
  • The crispy sage breadcrumb topping adds texture and an herbaceous aroma, but you can omit sage if unavailable.
  • Adjust salt and pepper according to taste, especially if using salted broth or cheese.

Nutrition

Keywords: pumpkin pasta, creamy pasta, autumn pasta recipe, rigatoni with pumpkin, sage breadcrumbs, comforting fall dish

Find it online: https://ricoloranz.com/pumpkin-pasta-recipe/