Pumpkin rigatoni cheesy (Print Version)
# 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:
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.
02 -
Pan-fry the prosciutto slices in olive oil for a crunchy texture.
03 -
Boil the rigatoni in salted water, following the directions on the package.
04 -
Add the minced garlic and pumpkin to your caramelized onions. Stir in cream and cheese next, then season with nutmeg and black pepper.
05 -
Toss the rigatoni into your creamy sauce until fully coated.
06 -
Top each plate with burrata pieces, crispy prosciutto, and some freshly cracked black pepper.
# Notes:
01 -
Use heavy cream for the richest sauce.
02 -
Plan for about half a burrata per serving.