Autumn Persimmon Arugula Pasta

Yield: serves 4

Author Maryanne Cabrera


  • 8 oz rigatoni
  • 2 1/2 cups firm persimmon, peeled and cut into cubes
  • 1 teaspoon fresh thyme, or 1/2 tsp dried thyme
  • 1 Tablespoon olive oil
  • 2 Tablespoons unsalted butter
  • 1 onion, sliced
  • 3 large handfuls of arugula (about 3 cups packed)
  • 1 cup sharp cheddar cheese, shredded
  • kosher salt and black pepper, to taste
  • 1/2 cup reserved pasta water


  1. Preheat oven to 350 degree F. In medium bowl, toss persimmon cubes with 1 Tbsp olive oil. Season with salt and pepper and thyme. Toss to combine. Bake for 30 minutes until persimmon has softened slightly and can be easily pierced with a fork. Set aside and let cool.

  2. Bring a large pot of salted water to a boil. Cook rigatoni, or pasta or choice, to al dente according to package instructions. Before draining water, reserve 1/2 cup of pasta water.

  3. In a large nonstick skillet, melt butter over medium heat. Once butter is melted, add sliced onions. Cook until onions are almost translucent.

  4. Add arugula in two additions. Arugula will decrease in volume as it cooks. Cook until arugula begins to wilt.

  5. Remove from heat and add 3/4 cup of cheddar cheese and 3 Tbsp of parmesan cheese. Add roasted persimmon and cooked pasta. Toss to combine. The cheese will melt and get sticky. Add 1/4 cup of reserved pasta water to moisten pasta. Season with salt and pepper. Continue to add reserved pasta water, 1 Tbsp at a time until pasta is well coated with the cheesy sauce.

  6. Serve immediately. Serve warm so cheese is ooey and gooey. If necessary, reheat over stove. Serve with grated parmesan cheese and remaining cheddar cheese.