Creamy Pumpkin Pasta Sauce (Quick & Easy!)

Name: Creamy Pumpkin Pasta Sauce (Quick & Easy!)
Ingredients: 8 ounces dried short pasta (such as rigatoni, fusilli, or pipette rigate); 3 tablespoons extra-virgin olive oil; 4 medium garlic cloves (finely minced); 1/2 teaspoon red chili flakes (use half for a milder sauce); 1 medium onion (very finely diced); Salt and black pepper; 3/4 cup canned pumpkin puree (or 1 cup fresh pumpkin puree); 1/4 cup vodka (or vegetable broth for a non-alcoholic version); 1 cup heavy cream (warmed to room temperature to prevent the sauce from breaking); 1/2 cup loosely packed grated parmigiano-reggiano cheese (plus more for topping); A handful of basil leaves or chopped flat-leaf parsley (for garnish)

"This 30-minute creamy pumpkin pasta features velvety pumpkin puree, a splash of heavy cream, and a hint of spice! It's the ultimate weeknight dinner for fall...."

INGREDIENTS

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8 ounces dried short pasta (such as rigatoni, fusilli, or pipette rigate)

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3 tablespoons extra-virgin olive oil

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4 medium garlic cloves (finely minced)

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1/2 teaspoon red chili flakes (use half for a milder sauce)

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1 medium onion (very finely diced)

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Salt and black pepper

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3/4 cup canned pumpkin puree (or 1 cup fresh pumpkin puree)

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1/4 cup vodka (or vegetable broth for a non-alcoholic version)

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1 cup heavy cream (warmed to room temperature to prevent the sauce from breaking)

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1/2 cup loosely packed grated parmigiano-reggiano cheese (plus more for topping)

•

A handful of basil leaves or chopped flat-leaf parsley (for garnish)

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