Creamy Pumpkin Prosciutto Rigatoni

This post is sponsored by Real Seal®. All opinions provided are my own.

I cannot believe we’re already past the first week of November. Craziness. Have you started your Christmas shopping yet? I hope you’re not sick of pumpkin yet because I’m sharing a mouthwatering and savory pumpkin pasta recipe today complete with crispy bites of prosciutto. You’re going to love how quickly this recipe comes together!

I am actually posting this recipe in partnership with Real Seal® for their Fall for Real Seal® Favorite Comfort Foods recipe challenge. Have you heard of Real Seal® before? If not, you’ve probably seen their logo on dairy products at your local grocery store.

Take a peek at this carton of cream I used for this recipe, see the logo towards the bottom left? Before being contacted by Real Seal® I wasn’t too sure what that logo signified. I learned that it means that whatever product bears the logo must meet Real Seal’s guidelines for dairy processing. When you see the logo on any product you can trust that the product contains no imported, imitation, or substitute dairy ingredients. My favorite part about buying dairy products with the Real Seal® logo is that I know I am buying dairy made with U.S.-produced cow’s milk and am helping to support American farmers.

Not to mention dairy provides an excellent source of calcium and also contains vital nutrients like Vitamins D, A, B12, potassium, phosphorus, and riboflavin. Be sure to keep an eye out for the Real Seal® logo the next time you’re buying dairy at the grocery store!

For more information about the REAL® Seal, visit their Facebook page or their website.

How to make

Creamy Pumpkin Prosciutto Rigatoni

Recipe By Tessa Arias, Handle the Heat

Cook: 30 minutes

This post is sponsored by Real Seal®. All opinions provided are my own.

5 from 2 votes

How to make

Creamy Pumpkin Prosciutto Rigatoni

Yield: 4 servings

Cook Time: 30 minutes

Total Time: 30 minutes

Creamy Pumpkin Prosciutto Rigatoni is an ultra satisfying fall meal that can be made in 30 minutes!

Ingredients

• 12 ounces rigatoni
• 3 teaspoons olive oil, divided
• 3 ounces prosciutto, chopped
• 1/4 cup finely chopped onion
• 1/2 cup pumpkin puree
• 1/8 teaspoon grated nutmeg
• 3/4 cup heavy cream
• 1/2 cup low sodium chicken stock
• 1/4 cup grated Parmesan cheese, plus more for garnish
• 2 tablespoons chopped fresh sage
• Kosher salt and freshly ground black pepper

Directions

1. Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions, or until al dente. Drain.
2. Meanwhile, heat 2 teaspoons of the oil in a large skillet. Add the prosciutto and cook, stirring until it begins to brown and crisp, about 5 minutes. Remove to a plate.
3. Heat the remaining 1 teaspoon of oil and add the onion to the skillet and cook until softened, about 2 minutes. Add the pumpkin, nutmeg, cream and chicken stock and bring to a simmer. Simmer, stirring often, until thickened, about 5 minutes. Stir in the cheese and sage. Season to taste with salt and pepper.
4. Add the rigatoni and half the crisped prosciutto to the skillet and toss to combine. Divide the pasta among four plates and garnish with the remaining prosciutto and Parmesan cheese. Serve.

Course : Main Course

Cuisine : Italian

Recipe by Tessa Arias

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)