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Rigatoni with Pumpkin Cream Sauce
Ingredients
- 8 oz. rigatoni pasta
- 1 Tbsp. butter
- 3/4 cup milk
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. rubbed sage
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1/2 cup part-skim ricotta cheese
- 1/4 cup tomato soup
- 14.5 oz. can diced southwestern-style tomatoes rinsed and drained
- Grated Parmesan cheese
Instructions
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Cook pasta according to package instructions. Drain and keep warm.
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In a large skillet, melt the butter over medium heat. Add in the milk, salt, black pepper and sage. Cook, stirring often, until milk is warm but not hot, about 2 to 3 minutes.
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Add in the pumpkin and ricotta cheese, stirring until all ingredients are well-combined and the mixture is creamy. Stir in the tomato soup and continue to cook until mixture is hot but not boiling, about 2 to 3 minutes more. Remove from heat and stir in the diced tomatoes.
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Add pumpkin cream sauce mixture to pasta and toss to coat evenly. Divide among four bowls and sprinkle with Parmesan cheese, if desired.
Recipe Notes
By Madison Mayberry On September 10, 2010
http://espressoandcream.com