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Pumpkin & Gruyère Rigatoni with Caramelized Onions and Burrata
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Pumpkin & Gruyère Rigatoni with Caramelized Onions and Burrata

55 minPorcje: 4Nutri-Score C€€€
od @foodsofjane2 importyugotowano 0 razy
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Składniki

4 osoby
  • rigatoniProdukty zbożowe400 g
  • onion (thinly sliced)Warzywa i owoce2 kawałki
  • grass-fed butter (divided)Nabiał60 g
  • pumpkin puréeSpiżarnia250 g
  • heavy creamNabiał200 ml
  • Gruyère (grated)Nabiał150 g
  • Parmesan (finely grated)Nabiał40 g
  • nutmeg (freshly grated)Przyprawy1 g
  • burrata (at room temperature)Nabiał1 kawałek
  • prosciutto (thinly sliced)Mięso60 g
  • saltPrzyprawy5 g
  • black pepper (freshly ground)Przyprawy1 g

na porcję

Wartości odżywcze

728kcal

Węglowodany
85 g
Białko
24 g
Tłuszcz
33 g
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Przybory

  • Garnek
  • Patelnia głęboka
  • Tarka
  • Durszlak

krok po kroku

Przygotowanie

  1. Caramelize the onions

    • Melt part of the butter in a large sauté pan over medium-low heat.
    • Add the sliced onions with a pinch of salt and cook slowly, stirring occasionally, until deep golden and jammy.
    Krok 1

  2. Cook the rigatoni

    • Bring a large pot of salted water to a boil and cook the rigatoni until just shy of al dente.
    • Reserve a cup of pasta water, then drain.
    Krok 2

  3. Build the pumpkin cream sauce

    • Add the remaining butter to the onions, then stir in the pumpkin purée and cream.
    • Season with nutmeg, salt and pepper and let it bubble gently into a smooth sauce.
    Krok 3

  4. Melt in the Gruyère

    • Lower the heat and stir in the grated Gruyère and Parmesan until melted and glossy.
    • Loosen with a splash of pasta water if the sauce is too thick.
    Krok 4

  5. Toss the pasta

    • Add the drained rigatoni to the pan and toss until every piece is coated in the sauce.
    Krok 5

  6. Finish and serve

    • Plate the rigatoni and tear the burrata over the top.
    • Drape with prosciutto, add a final grating of nutmeg and black pepper and serve immediately.
    Krok 6
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