Pumpkin Tomato Sauce with Rigatoni

Call me basic, but when fall rolls around I find a way to use pumpkin in anything and everything. When the weather starts cooling off and the leaves turn colors how can you not want to just enjoy everything about the season?! We’ve been doing all the fall things lately like going to the pumpkin patch, carving pumpkins, eating chili, and scoping out all the spooky Halloween decorations! It’s crazy to think it’s already mid October and the holiday season is upon us. Before we know it it will be Thanksgiving and Christmas…. I’ll slow my roll though and focus on this delicious pumpkin tomato sauce for now!

Pasta sauce can feel slightly intimidating to make, but it’s so easy! I used a can of crushed tomatoes to keep it extra simple, and added in some onion and seasonings. Can’t forget the pumpkin for this recipe! The pumpkin and cream adds an extra bit of flavor and mellows out the tomato. Serve it with your pasta of choice, I chose rigatoni to soak up the sauce and it was delicious!

Author: Leslie Bobo, RDN

Print

With ImageWithout Image

Pumpkin Tomato Sauce with Rigatoni

This pumpkin tomato sauce is hearty and flavorful! The tang of tomatoes is perfectly complimented with the sweet pumpkin flavor. It's infused with onion, garlic, seasonings, and has heavy cream and parmesan cheese mixed in - what could be better?! Serve with rigatoni to soak up all the sauce. This cozy pasta dish is the perfect autumn meal.

Ingredients

• 1 tbsp. olive oil
• 1/2 yellow onion, chopped fine
• 3 cloves minced garlic
• Salt to taste
• 2 tbsp. tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 cup pumpkin puree
• 1/4 cup tightly packed fresh basil, chopped fine
• 1/2 tsp. oregano
• 1/2 tsp. parsley
• 1/3 cup heavy cream
• 1/2 cup grated parmesan
• 1/4 cup pasta water reserve
• 1 lb rigatoni

Instructions

1. Prepare pasta according to package instructions. Set aside 1/4 cup pasta water before draining. Drain pasta and set aside.
2. Heat olive oil in a deep skillet over medium high heat. Add garlic, onion, and salt to taste. Let sauté 2 minutes.
3. Stir in tomato paste and let cook 1 more minute.
4. Add can of crushed tomatoes, pumpkin puree, basil, oregano, and parsley. Bring to a low simmer and let cook 15 minutes, stirring occasionally.
5. Pour in reserved pasta water, heavy cream, and parmesan cheese. Turn heat down to low and let cook 3 more minutes.
6. Remove from heat and stir in rigatoni.

www.thegatheringpage.com/recipes/pumpkin-tomato-rigatoni

Did you make this recipe?

Tag @gathering.page on instagram and hashtag it #gatheringpage