Description
A simple pasta dish featuring rigatoni coated in a sauce made from browned butter, pumpkin puree, and spices.
Ingredients
Scale
- 1 pound rigatoni pasta
- 8 tablespoons unsalted butter
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- 1 teaspoon red pepper flakes
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Salt to taste
- Black pepper to taste
Instructions
- Cook the rigatoni according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, then browns, and nutty brown bits form at the bottom. This takes about 5 to 7 minutes.
- Reduce the heat to low. Stir the red pepper flakes, nutmeg, and cinnamon into the brown butter. Cook for 30 seconds until fragrant.
- Add the pumpkin puree to the skillet and stir to combine with the butter and spices. Cook for 1 minute.
- Add the drained rigatoni to the skillet. Toss to coat the pasta with the sauce.
- Stir in the Parmesan cheese and gradually add the reserved pasta water, a few tablespoons at a time, until the sauce coats the pasta evenly.
- Season with salt and black pepper to your taste. Serve immediately.
Notes
- Use fresh grated Parmesan cheese for the best melting quality.
- Adjust the amount of red pepper flakes based on your preference for heat.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8
- Sodium: 350
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 6
- Protein: 25
- Cholesterol: 70
Keywords: pumpkin rigatoni, brown butter sauce, spicy pasta, fall pasta, vegetarian dinner