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Brown Butter Garlic & Pumpkin Parm Rigatoni

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. rigatoni or other short pasta

  • 4 tbsp. butter

  • 6 garlic cloves, minced

  • 1 cup pumpkin purée

  • 1/2 cup heavy cream

  • 1/3 cup Parmigiano Reggiano or Grana Padano, grated

  • Salt to taste

  • Basil for garnish


  1. Bring a large pot of water to a boil.

  2. Meanwhile, melt the butter in a large sauté pan until it begins to bubble and turn caramel brown in color, stirring frequently.

  3. Once the butter begins to turn golden brown, stir in the minced garlic. Sauté for 1-2 minutes, until fragrant then stir in the pumpkin purée.

  4. Remove from heat and stir in the heavy cream and Parmigiano. Add salt to taste.

  5. Once the water comes to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 3/4 cup pasta water.

  6. Strain the pasta and add it to the pan along with the pumpkin sauce and 1/4 cup pasta water. Toss on high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.

  7. Plate and top with torn basil and more Parmigiano.


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