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.
Ingredients
- 1 package Barilla® Collezione Bucatini
- 8 oz ground chorizo
- 1 small onion chopped
- 3 cloves garlic minced
- 1/2 tsp red pepper flakes
- 1-15 oz can pumpkin puree
- 1/4 cup cream
- 1/4 cup pasta water
- 1/2 tsp cinnamon
- salt and pepper to taste
- pumpkin seeds and grated parmesan cheese for topping
Instructions
- Cook bucatini to al dente, according to package. Drain, reserving 1/2 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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