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I came up with this pumpkin and gruyere rigatoni during a fall evening. Looking at my seasonal squash and chunk of cheese sitting in my kitchen, I knew they'd make something amazing together. The smooth pumpkin texture pairs wonderfully with melty gruyere, while the crispy prosciutto adds that special touch that makes everyone ask for seconds.
A Heartwarming Comfort Dish
I always whip this up when it gets chilly outside. The rich sauce hugs each pasta piece perfectly, the pumpkin brings its natural sweetness, and the crispy prosciutto gives that irresistible crunch. Everyone always bugs me for this recipe after trying it - it's become my go-to crowd-pleaser for autumn gatherings.
Shopping List
- Onions: 2 firm white onions
- Butter: My favorite slightly salted type
- Good white wine: To scrape up those tasty bits
- Prosciutto: Thin, quality slices
- Rigatoni: True Italian pasta
- Garlic: Two fragrant cloves
- Pumpkin: Homemade puree works best
- Cream: The thick kind for extra richness
- Gruyere: Well-aged for stronger flavor
- Spices: Black pepper and freshly grated nutmeg
- Burrata: Soft and gooey
Simple Cooking Steps
- Melt those onions
- I slowly cook the onions in butter until they turn soft and sweet. Taking your time here really makes all the difference.
- Crisp up the ham
- While that's happening, I toast the prosciutto slices until they're crunchy like potato chips.
- Cook the pasta right
- The rigatoni goes into a big pot of salty water. I want them firm but cooked through.
- Mix the sauce
- Next, I stir garlic and pumpkin puree into the onions, followed by cream and gruyere. The sauce should be velvety smooth.
- Put it all together
- I toss the pasta with the sauce, then top with prosciutto and burrata. A quick grind of pepper finishes it off.
Insider Tips
I always grab the thickest cream I can find for an extra luxurious sauce. Sometimes I swap in 24-month aged comte cheese instead of gruyere and it's absolutely dreamy. Adding a few fresh sage leaves at the end really brings out the pumpkin flavor too.
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Tasty Alternatives
This sauce works with any pasta shape, and I really love using penne rigate too. For my veggie friends, I switch out prosciutto for some golden pan-fried mushrooms which taste just as good. And when I'm feeling extra indulgent, I throw in twice as much burrata because you can't ever have too much of that creamy goodness.
Frequently Asked Questions
- → Can butternut squash replace pumpkin?
- Yes, it’s a great option! Cook and puree it. The flavor will be slightly different but still tasty.
- → What can I use instead of Gruyere?
- You can swap it with Comté or Emmental. Just make sure it’s a cheese that melts well and has good flavor.
- → How do you caramelize onions perfectly?
- Patience is key! Use low heat and stir regularly for 30-45 minutes. A splash of white wine helps deglaze the pan.
- → Is burrata necessary?
- It adds extra creaminess but isn’t essential. Fresh mozzarella can be a nice substitute.
- → What’s the best way to store leftovers?
- Keep in the fridge for up to 3 days. Gently reheat with a splash of cream to restore the creamy texture.