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Creamy Pumpkin Chorizo Bucatini

Creamy Pumpkin Chorizo Bucatini

This 20-minute Creamy Pumpkin Chorizo Bucatini will become your go-to pasta dish this fall! It is quick, hearty, and makes a comforting weeknight dinner.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main
Servings 6 servings


  • 1 package Barilla® Collezione Bucatini
  • 8 oz ground chorizo
  • 1 small onion chopped
  • 3 cloves garlic minced
  • ½ tsp red pepper flakes
  • 1-15 oz can pumpkin puree
  • ¼ cup cream
  • ¼ cup pasta water
  • ½ tsp cinnamon
  • salt and pepper to taste
  • pumpkin seeds and grated parmesan cheese for topping


  • Cook bucatini to al dente, according to package. Drain, reserving ½ cup pasta water. Set aside.
  • Cook chorizo in a large saucepan over medium high heat, about 5 minutes. Add onion to chorizo and saute until translucent. Add garlic and red pepper flakes to saucepan. Cook until fragrant, about 1 minute.
  • Add pumpkin puree, cream, pasta water, cinnamon, salt, and pepper to chorizo. Cook until mixture comes to a boil, stirring frequently. If sauce seems too thick, add more pasta water until desired consistency.
  • Transfer cooked bucatini to saucepan and toss to combine. Serve immediately with pumpkin seeds and grated parmesan cheese.
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