Creamy Pumpkin Rigatoni Pasta Recipe – Chili Rosemary Delight

Last Updated on 4 months by Neha Deshmukh

Creamy Pumpkin Rigatoni Pasta Recipe – Chili Rosemary Delight

Introduction

Oh, pasta night! It’s a weekly ritual at my place, and I’m always on the lookout for cozy, comforting recipes. This Creamy Pumpkin Rigatoni Pasta is exactly that – a warm hug in a bowl. I first made this during a particularly chilly autumn evening, and it instantly became a family favorite. The subtle sweetness of the pumpkin, the kick of chili, and the fragrant rosemary… it’s just magical. And honestly, it’s so easy to whip up, even on a busy weeknight. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average pasta dish. It’s a beautiful blend of flavors that feels both familiar and exciting. Here’s what makes it special:

• Creamy & Comforting: The pumpkin puree and cream create a luxuriously smooth sauce.
• Flavorful: The combination of chili flakes, rosemary, nutmeg, and parmesan is simply divine.
• Quick & Easy: Ready in under 30 minutes – perfect for weeknights!
• Seasonal Delight: It’s the perfect way to celebrate the flavors of fall.

Ingredients

Here’s what you’ll need to create this delicious pasta:

• 200 grams rigatoni pasta
• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• ½ cup onion, chopped
• 1 cup pumpkin puree (about 245ml)
• 1 teaspoon red chili flakes (adjust to your spice preference!)
• ½ teaspoon rosemary, dried (or 1 tablespoon fresh, chopped)
• ¼ teaspoon pepper powder
• ⅛ teaspoon nutmeg powder
• 2 tablespoons parmesan cheese, grated
• ¼ cup cream (about 60ml)
• Salt to taste
• Reserved pasta water (about ½ – 1 cup)

Ingredient Notes

Let’s talk ingredients! A few tips to make this recipe shine:

• Pumpkin Puree: This is the star! Make sure you’re using puree, not pumpkin pie filling. The puree should be smooth and have a deep orange color.
• Rosemary: I love the earthy, piney aroma of rosemary. Dried rosemary works beautifully, but if you have fresh, even better! Just use about three times the amount of fresh compared to dried.
• Red Chili Flakes: Don’t be shy with these if you like a little heat! But start with 1 teaspoon and add more to taste.
• Parmesan Cheese: Freshly grated parmesan is always best. It melts beautifully into the sauce and adds a lovely salty, umami flavor.

Interestingly, the use of pumpkin in pasta sauces isn’t traditionally Italian, but it’s become increasingly popular, especially in regions influenced by American cuisine. The Italian influence, however, is strong in the use of simple, high-quality ingredients and the focus on creating a flavorful, balanced sauce. You’ll find similar approaches to sauce-making in regions like Tuscany and Emilia-Romagna.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Bring 4 cups of salted water to a boil in a large pot. Add the rigatoni pasta and cook until al dente – usually around 10-12 minutes. Before draining, reserve about ½ to 1 cup of the pasta water. This is liquid gold, trust me!
2. While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté until golden and fragrant (about 30 seconds). Be careful not to burn it!
3. Add the chopped onion to the pan and cook until translucent, about 5 minutes.
4. Stir in the pumpkin puree, reserved pasta water (start with ½ cup and add more as needed), and a pinch of salt. Simmer for 2 minutes, allowing the flavors to meld.
5. Now for the magic! Add the red chili flakes, rosemary, pepper powder, nutmeg powder, parmesan cheese, and cream to the sauce. Mix well until everything is creamy and combined.
6. Toss the cooked pasta into the sauce, ensuring it’s well coated. If the sauce is too thick, add a little more pasta water until you reach your desired consistency.

Expert Tips

• Don’t overcook the pasta! Al dente is key for the best texture.
• Taste as you go. Adjust the seasoning (salt, chili flakes) to your liking.
• Pasta water is your friend. It helps create a silky smooth sauce and binds everything together.

Variations

• Vegan Adaptation: Swap the cream for cashew cream or coconut cream, and use a vegan parmesan alternative.
• Gluten-Free Adaptation: Simply use your favorite gluten-free rigatoni pasta!
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of red chili flakes. Or, if you like it really hot, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for an extra kick!
• Festival Adaptation: This is perfect for Thanksgiving or any autumnal gathering. Garnish with toasted pumpkin seeds and a sprinkle of cinnamon for a festive touch.

Serving Suggestions

Serve immediately, garnished with extra parmesan cheese, a sprinkle of red chili flakes, and a sprig of fresh rosemary. A side of crusty bread for soaking up the sauce is highly recommended.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or cream to loosen the sauce.

FAQs

• What type of pumpkin puree works best in this recipe? 100% pure pumpkin puree is the way to go. Avoid pumpkin pie filling, which contains added sugar and spices.
• Can I make this pasta sauce ahead of time? Yes! You can make the sauce up to 2 days in advance and store it in the refrigerator. Just reheat it gently before adding the pasta.
• How can I adjust the thickness of the sauce? Add more pasta water for a thinner sauce, or simmer for a few more minutes to thicken it up.
• What is a good wine pairing for this creamy pumpkin pasta? A crisp Pinot Grigio or a light-bodied Chardonnay would pair beautifully with this dish.
• Can I use fresh rosemary instead of dried? Absolutely! Use about 1 tablespoon of chopped fresh rosemary in place of ½ teaspoon of dried.