In this pasta dish, the secret is in the sauce. Mixing Fisher® Pecan Halves, pumpkin puree, cheeses and spices will convince you to make your own pasta sauce more often!
Rigatoni with Cheesy Pumpkin Pecan Sauce
Pecan
Main DishPastaSauces
Vegetarian
prep
25
minscook
15
minsmake
4
servings1/2 cup
coarsely chopped Fisher® Pecan Halves
8 ounces
uncooked rigatoni pasta
1 tablespoon
olive oil
1/4 cup
finely chopped onions
1 clove
garlic, finely chopped
1/2 teaspoon
each dried sage, dried thyme and dried rosemary
1/4 teaspoon
table salt
1/8 teaspoon
ground black pepper
2 tablespoons
flour
1/2 cup
reduced-sodium chicken broth
1/2 cup
half-and-half
1/2 cup
canned pure pumpkin
1/3 cup
grated sharp cheddar cheese
2 tablespoons
grated Parmesan cheese
Food Safety Instruction
DIRECTIONS
- Toast Fisher® Pecans in large skillet on medium-low heat 1-2 minutes or until fragrant; remove from skillet. Cook pasta as directed on package. Reserve ½ cup pasta cooking water; drain pasta.
- Meanwhile, heat oil in skillet on medium-high heat. Add onions, garlic and seasonings. Cook and stir about 5 minutes or until onions are softened. Stir in flour; cook 1 minute. Stir in chicken broth and half-and-half; bring to boil. Cook on medium heat 3-4 minutes or until thickened, stirring occasionally. Stir in pumpkin and cheeses; cook on low heat until melted.
- Combine hot pasta and sauce mixture in serving bowl, adding pasta water as needed until evenly coated. Sprinkle with nuts.
