Recipe yields 4 servings
1 tbsp extra virgin olive oil
2 tbsp shallot
4 cloves of garlic
2 tsp red pepper flakes
1 1/2 cups pumpkin puree
1 1/2 cup chicken broth
1 tsp salt
1/2 cup heavy cream
1 tsp pumpkin pie spice
1 tbsp fresh thyme
1 tbsp grated parmigiano-reggiano cheese
1 tbsp rosemary
1 pound of pasta (I used mini rigatoni, but any type works just as well)
In a large pot, bring 2-3 quarts of water to a rolling boil. Add a generous amount of salt to the water, throw in your pasta and let cook. I taste test my pasta while its cooking so I know when it reaches the perfect texture. I prefer mine al dente.
While the water is boiling/pasta is cooking, finely chop the shallot and garlic. In a large skillet, heat olive oil. Add your shallot, garlic and red pepper flakes. Cook for 2-3 minutes until fragrant.
Add pumpkin, chicken broth, heavy cream and salt to the skillet. Stir to combine and to break up the clumps of pumpkin puree. Let cook on medium-high heat for 3 minutes or so.
Remove thyme from the stem and add to the skillet along with the pumpkin pie spice and grated cheese. Stir into the sauce well. Lower heat and let sauce simmer and become thick and creamy.
Once sauce has reached your desired consistency and flavor (you know you've been tasting it the whole way), you can pour it over your cooked pasta. Toss to evenly coat all pasta.
Sprinkle with rosemary and serve with additional grated cheese. Enjoy!