Buttery Pappardelle With Pumpkin and Caramelized Onions

pappardelle-pumpkin-onions
Photo by William Brinson
Buttery Pappardelle With Pumpkin and Caramelized Onions 3.3 29 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 477 calories
    • Fat 16 g
    • Sat Fat 11 g
    • Cholesterol 41 mg
    • Sodium 555 mg
    • Protein 15 g
    • Carbohydrate 65 g
    • Sugar 6 g
    • Fiber 8 g
    • Iron 4 mg
    • Calcium 268 mg

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and ½ teaspoon each salt and pepper and cook, stirring occasionally, until soft, 14 to 16 minutes. Transfer to a plate; reserve the skillet.

Add the pumpkin, thyme sprigs, and 1½ cups water to the reserved skillet, cover partially, and cook, stirring occasionally, until the pumpkin is very soft and most of the water has evaporated, 6 to 8 minutes.

Ingredients

  1. Check 3/4 pound pappardelle
  2. Check 4 tablespoons (1/2 stick) unsalted butter
  3. Check 1 large red onion, thinly sliced
  4. Check kosher salt and black pepper
  5. Check 1/2 small sugar pumpkin (about 1 1/2 pounds)—peeled, seeded, and cut into 1/2-inch pieces
  6. Check 3 thyme sprigs, plus 2 teaspoons thyme leaves
  7. Check 2 1/2 ounces pecorino, grated (2/3 cup), plus more for serving (optional)

Directions

  1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and ½ teaspoon each salt and pepper and cook, stirring occasionally, until soft, 14 to 16 minutes. Transfer to a plate; reserve the skillet.
  3. Add the pumpkin, thyme sprigs, and 1½ cups water to the reserved skillet, cover partially, and cook, stirring occasionally, until the pumpkin is very soft and most of the water has evaporated, 6 to 8 minutes.
  4. Add the onion, pumpkin, thyme leaves, pecorino, the remaining 2 tablespoons of butter, and ½ cup of the reserved cooking water to the pasta and toss to coat (adding more cooking water as needed to loosen the sauce).
  5. Serve the pasta with black pepper and additional pecorino, if desired.