Hey y’all! If you’re searching for a comforting meal that captures the essence of fall, this Pumpkin and Gruyere Rigatoni is just the ticket. With its rich, creamy sauce and a hint of nutty Gruyere cheese, this dish is perfect for family dinners, friendly gatherings, or a cozy night in. Let’s get cooking!
Why You’ll Love This Recipe
- It’s a hearty dish that’s perfect for fall and winter months.
- The creamy pumpkin sauce is both rich and nutritious.
- Gruyere cheese adds a luxurious, nutty flavor.
- It’s simple to make yet impressive to serve.
- Perfect for both vegetarians and meat-eaters.
Ingredients
- 12 oz rigatoni
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1 cup shredded Gruyere cheese
- 1/2 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 rigatoni and cook according to package instructions until al dente. Drain and set aside.
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the garlic and cook for another minute. Add the pumpkin puree and heavy cream, stirring until smooth. Simmer for 5 minutes, then mix in the Gruyere cheese and nutmeg. Season with salt and pepper to taste.
Combine and Serve
Add the cooked rigatoni to the sauce, tossing gently to coat. Serve hot, garnished with fresh sage leaves.
Notes
- For a deeper flavor, try roasting the pumpkin before pureeing it. Learn more about roasting pumpkin here.
- Use freshly grated Gruyere for the best meltability.
Variations
- Spicy Twist: Add red pepper flakes for a kick.
- Meaty Option: Include cooked sausage or pancetta.
- Vegan Version: Swap cream with coconut milk and use vegan cheese.
Required Equipment
- Large pot
- Skillet
- Wooden spoon
- Cheese grater
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the sauce from separating.
Suggested Pairings
Pair this dish with a crisp green salad and a glass of Chardonnay for a well-rounded meal.
Pro Tips
- Always cook pasta just until al dente as it will continue to cook in the sauce.
- Grate cheese yourself for better melting and flavor. Learn more about grating cheese.
- A pinch of cinnamon can elevate the pumpkin flavor.
FAQ
- Can I use a different type of pasta? Yes, penne or fusilli work well too.
- What can I substitute for Gruyere cheese? Emmental or Swiss cheese are great substitutes.
- Can I make this dish ahead of time? Yes, prepare the sauce a day ahead and combine with freshly cooked pasta when ready to serve.