- 1 lb. pasta shapes, such as rigatoni
- 2 tbsp. olive oil
- ½ cup yellow onion, finely chopped
- 2 cloves garlic
- 1 tsp. red pepper flakes
- 2 tsp. fresh thyme leaves
- 15 oz. pumpkin puree
- ½ cup heavy cream
- ½ cup whole milk
- Dash of freshly grated nutmeg
- ¼ cup freshly grated Parmesan cheese, plus more for serving
- 1 bunch Swiss chard, stemmed and coarsely chopped
step 1: Show Images
Bring a large pot of water to boil. When the water boils, cook the pasta according to the package directions just until al dente.
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Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. Add the onion to the pan and cook until beginning to soften, about 4 minutes. Stir in the garlic, red pepper flakes and thyme leaves. Sauté just until fragrant, about 30-60 seconds. Lower the heat to medium. Add in the pumpkin puree, heavy cream and whole milk and stir until smooth. Add the nutmeg, season generously with salt and pepper, and stir in the Parmesan. Taste and adjust seasoning as necessary.
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1 minute before the pasta is finished cooking, add the chopped chard to the pot and stir in to wilt the leaves. Drain the pasta and the chard, reserving ½ cup of the pasta water. Add the pasta and chard to the pan with the pumpkin sauce and toss well until evenly combined. If necessary, add in a bit of the reserved pasta water to adjust the consistency of the sauce. Serve warm with extra grated Parmesan.