Ingredients
Directions
- 1
cook the pasta in a large pot of heavily salted boiling water until al dente, reserve 2 cups of pasta cooking water
- 2
heat the olive oil in a large dutch oven over medium heat. add the onion, garlic, and red pepper flakes, and cook, stirring often, until the onion is softened (about 10–12 minutes)
- 3
stir in the pumpkin purée and cook for about 5 minutes until warmed through. add the heavy cream and 1½ cups of reserved pasta water, stirring to combine
- 4
add the cooked pasta to the sauce, tossing to coat. stir in the lemon zest and grated parmesan, tossing until the sauce is creamy and coats the pasta (about 2 minutes). if needed, add more pasta water ¼ cup at a time to reach the desired consistency
- 5
divide pasta among bowls, top with extra parmesan and a sprinkle of red pepper flakes to taste
