Creamy Pumpkin Chorizo Bucatini

Cook bucatini to al dente, according to package. Drain, reserving ½ 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.