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Creamy autumn pasta

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A fall-inspired pasta dish blending sweet pumpkin, melty gruyere, and creamy burrata, paired with crispy prosciutto and caramelized onions.
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Maria from tastyhush
Updated on Sun, 30 Mar 2025 14:05:35 GMT
A bowl of rigatoni pasta with ham bits, creamy sauce, caramelized onions, and fresh herbs. Pin it
A bowl of rigatoni pasta with ham bits, creamy sauce, caramelized onions, and fresh herbs. | tastyhush.com

My favorite fall invention has to be this squash and gruyere rigatoni. The idea popped into my head one evening while looking at my seasonal pumpkins and a chunk of gruyere just waiting to be turned into something amazing. The velvety pumpkin and melty gruyere work together beautifully, while the crispy prosciutto adds that special touch that changes everything.

Heartwarming Comfort Dish

I whip this up whenever it gets chilly outside. The smooth sauce hugs the pasta perfectly, the squash brings its sweetness, and the prosciutto adds that irresistible crunch. Guests always ask me for the details when I serve it. It's become my go-to hit for autumn gatherings.

Shopping List

  • Onions: 2 firm white ones
  • Butter: My favorite slightly salted type
  • White wine: To scrape up those tasty onion bits
  • Prosciutto: Some thin, lovely slices
  • Rigatoni: Real Italian pasta
  • Garlic: Two fragrant cloves
  • Pumpkin: Homemade puree works best
  • Cream: The thick kind for extra richness
  • Gruyere: Aged for better flavor
  • Seasonings: Black pepper and freshly grated nutmeg
  • Burrata: Soft and gooey inside

Simple Step Guide

Melt those onions
I slowly cook onions in butter first. Taking my time is crucial for that perfect caramelized flavor.
Crisp up the prosciutto
While that's happening, I toast the prosciutto until it's crispy like potato chips.
Cook the pasta right
I boil my rigatoni in plenty of salted water, making sure they stay a bit firm.
Whip up the sauce
Next comes garlic and pumpkin puree into the onions, followed by cream and gruyere. The sauce should be silky smooth.
Put it all together
I toss the pasta with sauce, top with prosciutto and burrata, then finish with fresh pepper.

Insider Tips

I always grab the thickest cream for an extra indulgent sauce. Sometimes I swap in 24-month aged comte cheese instead of gruyere. It's heaven. I love tossing in fresh sage leaves at the end too. They work wonders with pumpkin.

Un plat de pâtes rigatoni garni de morceaux de jambon cru, de légumes en julienne et de cuillerées de fromage ricotta, le tout assaisonné de poivre. Pin it
Un plat de pâtes rigatoni garni de morceaux de jambon cru, de légumes en julienne et de cuillerées de fromage ricotta, le tout assaisonné de poivre. | tastyhush.com

Tasty Twists

This sauce works with any pasta shape. I really enjoy making it with penne rigate too. For my veggie friends, I swap out prosciutto for pan-fried mushrooms, which tastes just as good. And when I'm feeling extra fancy, I throw in twice the burrata. You can't ever have too much.

Frequently Asked Questions

→ Can butternut squash replace pumpkin?
Absolutely, butternut squash works great. Cook it and mash it into a puree—flavor will be slightly different but still yummy.
→ What can I use instead of gruyere?
Comté or emmental work nicely. Look for a cheese that melts well and has a strong flavor.
→ How do I caramelize onions perfectly?
Low heat and patience are key. Stir occasionally and let cook for 30–45 minutes. White wine can help lift the flavor too.
→ Is burrata a must-have?
It adds creamy richness but isn't essential. Mozzarella works fine as a substitute.
→ What's the best way to keep leftovers?
Store in the fridge for up to 3 days. Reheat gently with a splash of cream for the best texture.

Pumpkin rigatoni cheesy

Rigatoni smothered in a pumpkin and gruyere cream sauce, finished with caramelized onions and rich burrata. Perfect for autumn evenings.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: Maria

Category: Pasta

Difficulty: Intermediate

Cuisine: Italian-Fusion

Yield: 4 Servings (4 servings)

Dietary: ~

Ingredients

01 2 large white onions, finely chopped.
02 4-5 slices of crispy prosciutto.
03 1 cup of heavy cream.
04 1/4 teaspoon of ground nutmeg.
05 3/4 cup of pumpkin puree.
06 2-3 burrata balls.
07 225g of rigatoni pasta.
08 1 tablespoon of minced garlic.
09 4 tablespoons of salted butter.
10 1 teaspoon of black pepper.
11 1 cup of grated Gruyère cheese.

Instructions

Step 01

Cook the onions in butter on low heat for 30 to 45 minutes until golden. Use white wine to deglaze if the pan needs it.

Step 02

Pan-fry the prosciutto slices in olive oil for a crunchy texture.

Step 03

Boil the rigatoni in salted water, following the directions on the package.

Step 04

Add the minced garlic and pumpkin to your caramelized onions. Stir in cream and cheese next, then season with nutmeg and black pepper.

Step 05

Toss the rigatoni into your creamy sauce until fully coated.

Step 06

Top each plate with burrata pieces, crispy prosciutto, and some freshly cracked black pepper.

Notes

  1. Use heavy cream for the richest sauce.
  2. Plan for about half a burrata per serving.

Tools You'll Need

  • Large pot.
  • Deep skillet.
  • Strainer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Contains gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 650
  • Total Fat: 38 g
  • Total Carbohydrate: 45 g
  • Protein: 28 g