Rigatoni with Spicy Pumpkin Cream Sauce
This Rigatoni with Spicy Pumpkin Cream Sauce is a quick dinner that brings all the flavors of fall to your meal!
Ingredients
- 1 lb rigatoni
- 1 lb organic grass-fed ground beef
- 15 oz pure pumpkin purée
- 1 cup heavy cream
- 1 tbsp unsalted butter
- 5 cloves garlic minced
- 1/2 tbsp chili powder
- 1/2 tsp cayenne powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp white pepper can sub black pepper
- 1 cup reserved pasta water
Instructions
- In a large pot, boil rigatoni until al dente. About 10 minutes of boiling, or as directed on the package.
- In a large heavy bottomed skillet, like a cast iron, brown the beef over medium high heat breaking it apart with a spatula. Drain any fat if needed.
- Use the spatula to scoot the beef to the sides of the skillet. Then place the butter and garlic into the pan and cook until fragrant. About 30-60 seconds over medium high heat.
- Add the chili powder, cayenne, coriander, cinnamon, salt and pepper to the skillet with pumpkin and one cup of pasta water. Stir all around until well combined.
- Drain the rigatoni and reserve a few extra tablespoons of pasta water just in case. Add the drained rigatoni to the skillet stirring until well combined. If the mixture seems particularly dry, add pasta water one tablespoon at a time until the texture resembles a thick sauce.
- Turn heat off of skillet and stir in cream until well combined. Taste and add additional salt if needed. Serve immediately!
Nutrition
Calories: 598kcalCarbohydrates: 65gProtein: 27gFat: 26gSaturated Fat: 14gCholesterol: 109mgSodium: 279mgPotassium: 610mgFiber: 5gSugar: 4gVitamin A: 11870IUVitamin C: 4mgCalcium: 78mgIron: 4mg
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