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Garnish with fresh herbs like sage or thyme for added flavor.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of cream or water.
This dish also freezes well for up to 2 months.
Variations:
Add crispy bacon or pancetta for a salty contrast to the sweet pumpkin sauce.
Substitute rigatoni with another pasta shape like penne or farfalle.
Make it vegetarian by using vegetable broth and omitting any meat additions.
FAQ:
Q: Can I use canned pumpkin instead of fresh?
A: Yes, canned pumpkin works perfectly. Just ensure it's plain pumpkin puree, not pumpkin pie filling.
Q: How can I make this recipe dairy-free?
A: Substitute the heavy cream with coconut cream and use a dairy-free butter alternative.
Q: Can I add meat to this dish?
A: Yes, cooked sausage, chicken, or bacon would make a great addition to this dish.
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