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Spicy Brown Butter Pumpkin Rigatoni Recipe

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4.1 from 90 reviews

  • Author: Sophia
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This Spicy Brown Butter Pumpkin Rigatoni is a rich and flavorful pasta dish combining al dente rigatoni with a creamy, spiced pumpkin sauce enhanced by browned butter and aromatics. The sauce is infused with garlic, red pepper flakes, and warming spices like cinnamon, allspice, smoked paprika, and herbs, then finished with kale and parmesan for an irresistibly creamy and slightly spicy autumn-inspired meal.

Ingredients

PASTA:

  • 1 (16 oz.) package organic rigatoni pasta (or your favorite pasta shape; see Notes for GF option)
  • 1 tablespoon extra virgin olive oil

SAUCE:

  • 4 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 cup organic heavy cream
  • ¼ cup vegetable stock
  • 2 tablespoons white cooking wine
  • 1 teaspoon red pepper flakes (plus more if needed)
  • 1 teaspoon sea salt
  • Pinch of ground cinnamon
  • Pinch of ground allspice
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 1 cup kale, chopped
  • 1 cup 100% pumpkin puree (not pie filling)
  • ½ cup grated parmesan

Instructions

  1. Boil the Pasta: Cook the rigatoni pasta according to package instructions, aiming for 6-8 minutes for al dente texture. Drain and set aside.
  2. Make the Brown Butter: In a large 12-inch skillet over medium-high heat, melt the 4 tablespoons of unsalted butter. Stir occasionally and let it cook for 3-4 minutes until dark bits form and the butter becomes fragrant and golden brown. Remove from heat and let cool slightly.
  3. Make the Sauce: In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Add sea salt, cinnamon, dried basil, dried oregano, red pepper flakes, smoked paprika, and allspice, stirring to combine.
  4. Add Liquids and Pumpkin: Whisk in the heavy cream, vegetable stock, white cooking wine, and pumpkin puree until smooth and thickened with no lumps.
  5. Cook the Sauce and Kale: Stir in the chopped kale. Reduce the heat to low and let the sauce simmer for 3-4 minutes, allowing it to thicken further and the kale to wilt and cook through.
  6. Finish the Sauce: Stir in the grated parmesan cheese until melted and the sauce becomes extra creamy.
  7. Combine Pasta and Sauce: Add the cooked rigatoni to the skillet and stir well to coat each piece evenly with the spicy pumpkin brown butter sauce.
  8. Serve Immediately: Remove from heat and serve right away, either on its own or paired with your favorite side.

Notes

  • Leftovers may be stored in an airtight container and refrigerated for 3-4 days.
  • If desired, reduce the spices and herbs to suit your taste, as this recipe has bold flavors.
  • For a gluten-free version, use gluten-free pasta and ensure all ingredients are gluten-free friendly.
  • To make dairy-free, substitute vegan butter for regular butter, use full-fat coconut milk or coconut cream in place of heavy cream, and replace parmesan with dairy-free cheese or nutritional yeast.
  • You can swap rigatoni for other pasta shapes like jumbo shells, pappardelle, or fettuccine. For long pastas, toss with tongs to coat evenly.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://sophiasrecipe.com/spicy-brown-butter-pumpkin-rigatoni-recipe/