Pumpkin-Tomato Rigatoni

Pumpkin-Tomato Rigatoni

CHEFS Catalog

CHEFS Catalog

October 26th, 2018

Pumpkin-Tomato Rigatoni

Pumpkin-Tomato Rigatoni Recipe

Serves 3-4
Prep time: 20 min
Cooking time 30 min
Level of difficulty: easy

This rigatoni dish doesn’t take long at all. We liked the ridges of the rigatoni so it can catch some of the sauce on the inside and outside, just like ravioli. The pumpkin flavor coming together with the tomato almost creates a natural sweetness. You may want to add a little spice to break this up. We wanted to embrace the pumpkin, so we only added pepper.

Ingredients

1 28 oz can of pumpkin (make sure this isn’t the sweet pumpkin filling)
1 28 oz can of diced of crushed tomatoes
1 cup chicken stock
12 oz Rigatoni (you can make 16 oz, but it won’t be super saucy)
½ cup grated Parmigiano Reggiano
1/2 diced medium yellow onion
1 diced med-large shallot
2 diced cloves garlic
3 large pinches of salt
1-2 teaspoons pepper
1/4 cup butter

Directions

Saute the onion, garlic, shallot, and salt and pepper in the butter on med-high heat for about 5 minutes. Transfer this to a wide sauce pot and add the pumpkin, tomato, and stock. Let this go on medium heat, stirring moderately to let the flavors merge together. (You may need to bring to heat just below a boil and then simmer to reduce part of the stock.)

Follow the pasta recipe on the box or bag and heat until al dente. Strain the pasta (a little residual pasta water is okay) and add this to the sauce. Remember to add chili flakes or your version of heat if you want, even white pepper would elevate this a bit.

Add the fresh grated Parmigiano Reggiano, or Italian hard cheese of your liking. Enjoy!

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Ingredients

  • 1 28 oz can of pumpkin
  • 1 28 oz can of diced of crushed tomatoes
  • 1 cup chicken stock
  • 12 oz Rigatoni
  • ½ cup grated Parmigiano Reggiano
  • 1/2 diced medium yellow onion
  • 1 diced med-large shallot
  • 2 diced cloves garlic
  • 3 large pinches of salt
  • 1-2 teaspoons pepper
  • 1/4 cup butter
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