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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 minServes 4Nutri-Score C€€€
from @foodsofjane2 imports0 cooked
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what you need

Ingredients

4 people
  • rigatoniGrains400 g
  • onion (thinly sliced)Produce2 pieces
  • grass-fed butter (divided)Dairy60 g
  • pumpkin puréePantry250 g
  • heavy creamDairy200 ml
  • Gruyère (grated)Dairy150 g
  • Parmesan (finely grated)Dairy40 g
  • nutmeg (freshly grated)Spices1 g
  • burrata (at room temperature)Dairy1 piece
  • prosciutto (thinly sliced)Meat60 g
  • saltSpices5 g
  • black pepper (freshly ground)Spices1 g

per serving

Nutrition

728kcal

Carbs
85 g
Proteins
24 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Sauté pan
  • Grater
  • Colander

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Toss the pasta

    • Add the drained rigatoni to the pan and toss until every piece is coated in the sauce.
    Step 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.
    Step 6
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