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Pumpkin Thyme Rigatoni

6

Any shaped pasta, such as penne, farfalle, and fusilli, can substitute for the rigatoni.

Source: Martha Stewart Living, December/January 1997

Ingredients

  • 1/2 pound rigatoni
  • 1 teaspoon extra-virgin olive oil
  • 1 medium-size onion, coarsely chopped
  • 1/4 cup brown sugar
  • 1 small sugar pumpkin, peeled, seeded, and cut into chunks
  • 2 cups Homemade Chicken Stock or low-sodium canned chicken stock, skimmed of fat
  • 1 teaspoon cinnamon
  • 2 teaspoons lemon juice
  • 2 teaspoons thyme
  • Salt and freshly ground black pepper

Directions

  1. In a large pot of boiling salted water, add the rigatoni and cook until al dente.

  2. Meanwhile, in a nonstick skillet over medium heat, heat the oil. Add the onion and saute until translucent, about 3 minutes. Add the sugar and stir until dissolved. Stir in the pumpkin. Add the chicken stock and reduce the heat to low. Cook until the sauce is thickened and the pumpkin is fork-tender.

  3. Add the cinnamon, lemon juice, thyme, and salt and pepper to taste. Toss in the pasta and serve.

Reviews Add a comment

  • ylc2012
    24 NOV, 2012
    Weirdly.. I love this combination! Maybe it's the combination of things I love! Skip the cinnamon if you think it's odd. I used acorn squash instead and it still tastes so good.
    Reply
  • Moviemum
    23 MAY, 2012
    just made this recipe and to my taste, it's weird. Was trying it out for company Memorial Day and glad I tried it out first. There are better pasta recipes out there!
    Reply
  • leslies23
    5 JAN, 2011
    Yes, thyme and cinnamon are 2 things I wouldn't think to put together, but neither was overpowering, and it works! I did use 2c diced butternut squash instead of pumpkin, mashed it in the pan, then added 1tsp cornstarch dissolved in 1/4 water (I thought the sauce too watery). Sweetness was just right. Very tasty, especially topped with goat cheese! Excellent!
    Reply
  • leslies23
    4 JAN, 2011
    To quote my teenage veg son, it was "freaking awesome!". Yes, thyme
    Reply
  • charenu
    26 SEP, 2010
    I just made this for dinner and have to say that the Thyme and Brown Sugar flavors do not blend well. This sounds much better than it tastes, but I will not be making this again.
    Reply