Cozy pastas are a favorite in our house when the weather starts to get colder. They are quick, but comforting, filling, and always devoured by our kids. This one feels especially perfect for cold fall days. The slight sweetness of the pumpkin is offset by the spicy red pepper flakes. This dish doesn’t need the burrata and you can certainly skip it, but it adds a nice extra creaminess if you want to include it. Feel free to adjust the amount of red pepper flakes–1/2 teaspoon was perfect as a baseline spiciness for us, with an extra sprinkling on top for those of us who wanted a little extra kick.
Spicy Pumpkin Pasta with Burrata
Prep time
Cook time
Total time
Serves: 4-6 servings
Ingredients
- 14 ounces dried pasta of choice
- 3 tablespoon olive oil
- 1 medium onion, finely chopped
- 8 cloves garlic, minced
- ½ teaspoon red pepper flakes, plus more for serving
- 1¼ cup pumpkin puree
- ¾ cup heavy cream
- ⅔ cup parmesan, freshly grated
- Salt and freshly ground black pepper
- 8 ounces burrata
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add pasta, and cook until al dente. Reserve about 1 cup of pasta water, then drain pasta.
- In a large saucepan, add olive oil and heat over medium heat. Add onions and cook, stirring, until softened, about 4-5 minutes. Add garlic and red pepper flakes, and continue to cook, stirring until fragrant, another 1-2 minutes. Add pumpkin puree, and cook, stirring, another 1-2 minutes until thickened slightly. Add in cream and parmesan, stirring until parmesan is melted and mixture is thickened. Season with salt and pepper, to taste. Add about ⅔ to 1 cup pasta water (more if needed for desired consistency), stirring for another minute until sauce is smooth and creamy. Add cooked pasta, stirring until well combined.
- Top with burrata, and extra red pepper flakes if desired. Serve.
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