I'm freaking out. This one is a fall twist on my viral 'French Onion Soup' rigatoni recipe from a few years back.
I started the pasta dish off by caramelizing two onions in my FAVORITE butter, Truly Grass Fed and then I went on to add pumpkin, cream, gruyere, and nutmeg before topping the whole thing off with crispy prosciutto and burrata! The caramelized onions compliment the pumpkin and gruyere flavors soooo well, I can't even. You have to try it!!
The recipe makes enough for 2 large entrees, 3 medium entrees, or 4-5 smaller side dishes.
What you need:
What to do:
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