Hey y’all! If you’re looking for a warm, comforting dish that screams autumn, this Pumpkin and Gruyere Rigatoni is your answer. It’s creamy, cheesy, and packed with the rich flavors of fall. Perfect for family dinners, potlucks, or just treating yourself to a cozy night in. Let’s get cooking!
Why You’ll Love This
- The creamy pumpkin sauce provides a delightful, unique twist on classic pasta.
- Gruyere cheese melts beautifully, adding a nutty and slightly sweet flavor.
- Ready in just 30 minutes, making it an ideal weeknight dinner.
- It’s a perfect way to use seasonal ingredients like pumpkin.
- Customizable with your favorite herbs and spices.
Ingredients
- 12 oz rigatoni pasta
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon nutmeg
- Salt and pepper to taste
- Fresh sage leaves for garnish
Directions
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
Prepare the Sauce
In a large pan over medium heat, melt the butter and sauté the garlic until fragrant, about 1 minute. Stir in the pumpkin puree, heavy cream, and nutmeg. Cook for 5 minutes until smooth and heated through.
Combine and Serve
Lower the heat and add the Gruyere and Parmesan cheeses, stirring until melted and creamy. Season with salt and pepper. Toss the cooked rigatoni in the sauce until well-coated. Garnish with fresh sage leaves and serve hot.
Notes
- For a vegetarian version, ensure your Parmesan is vegetarian-friendly. Learn more here.
- Use fresh pumpkin puree for an even richer flavor. Check out how to make homemade pumpkin puree.
Variations
- Swap Gruyere for Fontina or Cheddar for a different cheese profile.
- Add sautéed mushrooms for extra umami and texture.
- Incorporate cooked chicken or bacon for additional protein.
Required Equipment
- Large pot
- Large pan
- Colander
- Wooden spoon
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of cream if needed to restore creaminess.
Suggested Pairings
Pair this Pumpkin and Gruyere Rigatoni with a crisp green salad and a glass of white wine, such as a Chardonnay. Garlic bread also makes an excellent side.
Pro Tips
- Use freshly grated Gruyere for the best melting results. Learn more about melting cheese.
- Don’t overcook the pasta; it should be firm to hold the sauce well.
- Adjust the nutmeg to taste, as its flavor can be quite strong.
FAQ
- Can I use a different type of pasta? Yes, feel free to use any pasta shape you like.
- Is there a dairy-free option? Substitute the cream with coconut milk and use a dairy-free cheese alternative.
- Can I make this dish ahead of time? Yes, prepare the sauce in advance and combine with freshly cooked pasta when ready to serve.