Pumpkin Rigatoni with Crispy Pancetta
Whip up this super simple Fall pasta for a delicious dinner everyone will love and that takes no time to make. This pumpkin rigatoni is the best and easiest way to get everyone into the Fall spirit and to the dinner table.
Ingredients
- ½ lb Rigatoni dried or fresh
- 4 ounces pancetta diced
- 2 tablespoon olive oil
- ¼ cup Pumpkin puree
- ½ cup heavy cream
- ¼ teaspoon Kosher salt plus more to taste
Instructions
- Bring a large pot of water to a boil.
- In a large saute pan add 2 tablespoon of olive oil and saute the pancetta until crispy.4 ounces pancetta diced, 2 tbsp olive oil
- Add the pumpkin, salt and heavy cream and mix well until smooth then reduce heat to low. If it bubbles too much on low, just turn of the heat and cover.¼ cup Pumpkin puree, ½ cup heavy cream, ¼ tsp Kosher salt
- Cook pasta until al dente.½ lb Rigatoni
- Reserve one cup of pasta water then drain.
- Toss pasta into the sauce and mix for 1 minute.
- Add a little pasta water if the sauce is too thick.
- Plate and enjoy!
Nutrition
Calories: 994kcalCarbohydrates: 90gProtein: 24gFat: 60gSaturated Fat: 24gPolyunsaturated Fat: 7gMonounsaturated Fat: 26gTrans Fat: 0.1gCholesterol: 105mgSodium: 691mgPotassium: 485mgFiber: 5gSugar: 6gVitamin A: 5662IUVitamin C: 2mgCalcium: 74mgIron: 2mg
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