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



Ingredient Checklist


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

  • 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.

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

Reviews (2)

6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
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.
Rating: Unrated
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!