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For a great pumpkin rigatoni recipe, you need some key ingredients. First, grab 12 ounces of rigatoni pasta. This pasta shape holds the sauce well, giving each bite a creamy taste. Next, use one cup of pumpkin puree. You can use canned or make your own. This gives a rich flavor and smooth texture.

Pumpkin and Gruyere Rigatoni

Warm up this fall with a delicious Pumpkin and Gruyere Rigatoni that's sure to impress! This comforting dish features a creamy pumpkin sauce and rich Gruyere cheese, perfect for chilly nights. In this blog post, you'll find essential ingredients, step-by-step cooking tips, and creative serving ideas. Get ready to savor the flavors of the season—click through to explore the full recipe and make this flavorful delight a centerpiece in your fall cooking!
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Ingredients
  

12 oz rigatoni pasta

1 cup pumpkin puree (canned or homemade)

1 cup Gruyère cheese, grated

1 cup heavy cream

1/2 cup Parmesan cheese, grated

2 tablespoons unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon sage, chopped (fresh or dried)

1/2 teaspoon nutmeg

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

    Sauté Onion and Garlic: In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      Create the Sauce: Reduce the heat to low, and add the pumpkin puree to the skillet, mixing well with the onions and garlic. Pour in the heavy cream, stirring until the mixture is smooth. Add the sage, nutmeg, salt, and pepper, adjusting seasonings to taste.

        Combine Pasta and Sauce: Gradually mix in the grated Gruyère cheese until melted and incorporated into the sauce. If the sauce is too thick, add reserved pasta water, a tablespoon at a time, until you reach your desired consistency.

          Toss the Pasta: Add the cooked rigatoni to the skillet, tossing it in the pumpkin sauce until well coated. If needed, warm everything together for a couple of minutes on low heat.

            Serve: Plate the rigatoni in bowls, sprinkling Parmesan cheese and chopped parsley on top for garnish.

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings

                - Presentation Tips: Serve in shallow bowls and drizzle a bit of extra heavy cream on top before garnishing with parsley for a decadent look. Optionally, you can add a few slices of toasted bread on the side for crunch.