Creamy Pumpkin Pasta with Burrata

Steps

1. 1Boil the pasta

   Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package directions. Reserve about a cup of pasta water before draining.

   RigatoniWaterSalt
2. 2Sauté the garlic1 min

   In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

   Don't let the garlic burn or it will become bitter.

   Olive oilGarlic
3. 3Make the pumpkin sauce4 min

   Add the pumpkin puree to the pan and stir to combine with the garlic. Pour in the heavy cream and stir well. Season with salt and black pepper. Let the sauce simmer gently for 3-5 minutes until slightly thickened.

   PumpkinHeavy creamSaltBlack pepper
4. 4Add parmesan and pasta

   Stir in the grated parmesan cheese until melted and the sauce is smooth. Add the drained pasta to the pan and toss to coat evenly. If the sauce is too thick, add reserved pasta water a splash at a time until you reach the desired consistency.

   The pasta water helps emulsify the sauce and makes it cling better to the pasta.

   ParmesanRigatoniWater
5. 5Plate and garnish

   Transfer the pasta to serving plates or a large platter. Top with torn burrata cheese. Garnish with lemon zest, chili flakes, fresh herbs, and an extra drizzle of olive oil. Finish with more grated parmesan if desired.

   Tear the burrata just before serving so it stays creamy and fresh.

   BurrataLemon zestChili flakesFresh herbsOlive oilParmesan