Pumpkin Rigatoni

Like Linus of Charles Schultz’s “Peanuts” comic strip….I think pumpkins are GREAT!

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And once again, plated.com has brought another amazing pasta dish, which is perfect for those “Meatless Mondays” and is affordable enough to make on your own.

Rigatoni is a popular pasta in Southern and Central Italy. Given its ridged and tubular shape, these features enables the pasta to hold just about any kind of sauce very well. Typically, a tomato based sauce is used with rigatoni, but in this dish, a pumpkin puree is the vegetable of choice for the sauce.

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Pumpkin can be tricky and heavy in sauces. If your sauce becomes too thick while cooking this dish, use the reserved pasta cooking water to thin it out. Not only will this little trick improve the consistency of your sauce, but the starchy cooking water will also help the sauce cling better to the pasta.

This dish also features Pecorino cheese, an Italian sheep’s milk cheese similar in texture to cheeseParmesan with a salty, sharp flavor, which adds a nice counterpoint to the creaminess of the pumpkin sauce and pasta.

Overall, this dish was easy to prepare in under 20 minutes. And it was only 740 calories per serving. A great dish for a light lunch on the weekends or a light dinner during the weekday. This dish is easy enough to expand the ingredients to serve more guests.

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Creamy Pumpkin Rigatoni

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Serves 2

Ingredients:
1 shallot, minced
1 clove garlic, minced
10 sage leaves, finely chopped
1/4 bunch chives, finely chopped
8 ounces rigatoni pasta
1/2 cup water
1 tablespoon unsalted butter
1/8 teaspoon crushed red pepper
1 cup pumpkin puree
1/4 cup heavy cream
1/4 cup grated Pecorino cheese, divided
Kosher salt, to taste
Freshly ground black pepper, to taste

 

Directions:
Bring a large pot of water to boil over high heat. When water is boiling, add rigatoni ad a generous pinch of salt. Cook until al dente, 8 to 10 minutes. Reserve 1/2 cup pasta cooking water, then drain and set aside.DSC05600

Heat butter in a large skillet over medium heat. Add shallots and cook until sot and translucent, about 3 minutes. Add garlic, sage, and crushed red pepper. Cook until fragrant for about 1 more minute. Add pumpkin puree and 1/2 cup water and stir to combine.

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Simmer sauce over medium heat until warmed through, 2 to 3 minutes. Add heavy cream and half of the grated pecorino cheese and stir to combine. Reduce heat to medium low and simmer until thickened, 2 to 3 minutes more. Taste and add salt and pepper as needed.

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Add the rigatoni to the skillet with sauce and stir to coat. Add reserved pasta cooking water, 1 tablespoon at a time until the sauce reaches the desired consistency.

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To serve, divide the rigatoni evenly between 2 pasta bowls. Sprinkle over chives and remaining grated pecorino cheese.

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Pumpkin and Sage Ravioli with Spiced Apples and Pecans

 Why not whet your guests’ appetites for this Thanksgiving Dinner with  this impressive sweet and savory starter!

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Serves 4

Ingredients:
6 ounces whole pecans, shelled
1 Gala apple (See Cook’s Notes)
1 teaspoon cinnamon
1 teaspoon sugar
1/8 teaspoon allspice
1/8 teaspoon ginger
Dash of nutmeg
Pinch of salt
1 Tablespoon unsalted butter
One 9- ounce package Pumpkin and Sage  Ravioli (See Cook’s Notes)

Directions:
Prepare ravioli according to package directions. While ravioli boils, add the cinnamon, sugar, a chop the pecans, allspice, ginger, nutmeg and salt in a small bowl. Slice the apple in 4 quarters, and then slice the quarters into 1 inch slices. Toss the apples in the spiced sugar mix.

In a large skillet, melt the butter, add chopped pecans and apple, and sauté for 1 minute. When ravioli is ready, drain and arrange on the plate. Top the ravioli with pecan-apple mix, and serve.

Cook’s Notes:
Any variety of apple can be substituted for  the Gala apple.

Most grocery stores and large supermarkets carry various brands of fresh and frozen ravioli. If Pumpkin and Sage ravioli is not available in your area, a plain ricotta cheese ravioli can be used in this recipe as an alternative.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor


Pumpkin and Shrimp Corn Chowder

This chowder  recipe takes advantage of the last of the fall corn harvest and the arrival of pumpkins in the pumpkin patch. Diced potatoes  with a taste of smoked paprika and Creole seasoning gives this new seasonal favorite delivers a new twist to a not so traditional chowder. So warm and satisfying, this dish is perfect with a chunk of rustic French  bread.

Enjoy!

Serves 6 to 8

Ingredients:
4 Fresh ears of corn
1 pound medium shrimp, peeled and deveined
4 Tablespoons butter, divided
1 medium yellow onion, diced
1 medium red bell pepper, cut into ¼ inch dice
½ cup celery, diced
4 cloves garlic, minced
2 Tablespoons all purpose flour
½ cup celery, diced
4 cloves garlic, minced
1/4 teaspoon smoked paprika
Kosher salt, to taste
Freshly ground black pepper, to taste
1 bay leaf
4 cups chicken stock
1/2 pound Yukon gold potatoes, peeled, cut into 1-inch cubes
1/2 cup pumpkin puree
1 teaspoon Creole seasoning
1 cup heavy cream
Sprigs of flat leaf Italian parsley, for garnish

Directions:
In a shallow dish, with a serrated knife, strip the kernels off the corn. Set aside.

In a large Dutch oven, heat 1 tablespoon of butter over medium high heat and cook the shrimp for 4 to 7 minutes or until they become completely opaque and pink. Remove the shrimp to a plate, and set aside.

Heat the remaining 3 tablespoons of butter and cook the garlic, onions, celery and red bell pepper for 3 to 5 minutes. Add the corn to the Dutch oven and cook for about 5 minutes, stirring occasionally. Add the flour and continue to cook for an additional 2 minutes. When the flour begins to brown, add the smoked paprika, salt, black pepper, bay leaf, chicken stock, pumpkin puree and potatoes. Bring the chowder to a boil, stirring occasionally. Reduce the heat to low and simmer uncovered for 15 minutes.

While the chowder is simmering, reserve 8 shrimp and chop up the remaining shrimp into bite sized pieces. Add the heavy cream, Creole seasoning, and chopped shrimp to the Dutch oven. Stir until the cream is incorporated and allow the chowder to heat through. Taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaf.

Ladle into soup bowls and serve warm, garnished with parsley sprigs and top with the remaining whole shrimp.

Style Notes:
Staub Burnt Orange Mini Pumpkin Cocotte (3/4 quart) 
The Home Cook’s personal, French White Plate, Venetian Glass Charger, and Silver Spoon