1 hour
Serves 4
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Pumpkin Rigatoni Pasta

Pumpkin Rigatoni Pasta


  • 1 pumpkin, medium-sized
  • 1 small, sweet onion
  • 0.5 cup white wine
  • 1 lb Mezzi Rigatoni Pasta
  • 0.5 tsp Thyme
  • 4 Large Slices of Pancatta
  • 0.5 cup Butter
  • 1 tsp Sage or Rosemary
  • 0.25 cup Provolone or Romano Cheese
  • 2 Tbs Butternut Squash Olive Oil


  • 1. Cut 1/3 of the pumpkin in julienne style and 2/3 in small cubes. In a large saucepan combine the butternut squash oil and the sweet onion and simmer on low heat until onion is golden. Stir in the pumpkin (previously cut into little cubes) and add half a glass of white wine. When wine cooks down add water, salt and pepper. Let it cook for 10 to 15 minutes until soft. Remove from heat and put in a food processor until creamy.
  • 2. In a frying pan combine butter with remaining pumpkin (julienne cut), thyme and sage (or rosemary) and stir for 5 minutes, then add the pancetta and let it cook for additional 5 minutes. Add salt and pepper as desired. Once the pasta is al dente, strain it, stir into frying pan with julienne pumpkin. Add creamy pumpkin mixture and stir it throughly. Top with provolone or Romano cheese. Buon appetito!

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Recipe Products

  • Butternut Squash Seed Oil

    Butternut Squash Seed Oil

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