Rigatoni with Spicy Pumpkin Cream Sauce
The superstar of fall gets an Italian infusion in this recipe for rigatoni with spicy pumpkin cream sauce.
Yield: 4 servings
  • 2 tbsp olive oil
  • 1 large shallot, minced
  • 2 garlic cloves, minced
  • salt and black pepper, to taste
  • 1 tbsp minced sage
  • 1 tbsp minced chives
  • 1 tsp red pepper flakes
  • 15 oz pumpkin puree
  • ½ cup heavy cream
  • ½ cup whole milk
  • ¼ cup parmesan cheese
  • 1 lb rigatoni
  • 1 bunch kale, stems removed and leaves coarsely chopped
  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, in a medium saucepan, heat the olive oil over medium heat. Add the shallot and garlic to the pan, along with a pinch of salt. Cook until shallot is translucent, stirring frequently, about 3-4 minutes.
  3. Stir in the sage, chives, and red pepper flakes, cooking for 30 seconds, stirring constantly. Pour in the pumpkin, heavy cream, whole milk, and parmesan cheese. Stir to combine. Let simmer until mixture starts to boil, then remove from heat. Season to taste with salt and black pepper.
  4. Meanwhile, when the pot of water is boiling, cook the rigatoni until al dente. In the last few minutes of cooking, add the kale to the pasta water. Drain and then toss the pasta and kale with the pumpkin cream sauce. Serve warm.
An Eats Well With Others Original
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/11/rigatoni-spicy-pumpkin-cream-sauce.html