Pumpkin Pasta

From the Club Argaux Fall Test Kitchen: Pumpkin Pasta Ingredients: (Serves 4-6)

Rigatoni Pasta 1 can pumpkin 1 red pepper ½ tablespoon Nutmeg Pecorino Parmesan Handful chives Black pepper 2 garlic cloves 1 small onion 1 heaping tablespoon of Mascarpone 1 heaping tablespoon of Creme fraiche 4 tablespoons butter

Step 1 Bring a pot of water to a boil for the pasta. Step 2 Heat 2 tablespoons butter in a pan until frothy by stirring pretty frequently. Once the butter is frothing, add minced onion and garlic. Continue to stir until the onion is translucent. Crack black pepper over the entire surface and stir. Step 3 Add in the minced red pepper, nutmeg, and half of the chives. Continue to stir and add in the pumpkin along with the rest of the butter. Once everything is combined and the pumpkin has integrated with everything in the pan, add in the mascarpone and creme fraiche. Stir well and then cover the surface again with cracked black pepper. Step 4 Add the pasta to the boiling water until al dente (about 2 minutes under the suggested cook time). Once the pasta is ready, add directly from the boiling water to the saucepan and gently stir to combine the pasta with the sauce. Add 1-2 scoops of pasta water and continue to stir. The pasta water should combine nicely with the sauce and make it that much better! Step 4 Throw in a handful of pecorino and parmesan and fold into the pasta. Step 5 Top with the rest of the chives, some cracked pepper, and a sprinkle of parmesan/pecorino. Enjoy! [gallery columns="4" size="medium" ids="54978,54976,54981,54979"]