Creamy Pumpkin Prosciutto Rigatoni
Filed Under: Easy | Fall | Main Dish | Pasta | Savory

Creamy Pumpkin Prosciutto Rigatoni

By Tessa Arias
November 8th, 2013
5 from 2 votes
5 from 2 votes

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

Yield: 4 servings

Cook: 30 minutes

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

Tessa's Recipe Rundown...

Taste: The pumpkin flavor is light and slightly sweet while the touch of nutmeg and sage add a wonderful savory fall flavor profile. Plus you can't beat the salty and savory taste of prosciutto! Texture: The sauce is luscious and creamy, the pasta is al dente, and the prosciutto adds bites of crisp goodness. Ease: Very easy and takes less than 30 minutes. Appearance: I love the golden hue of this dish, especially when complemented by the green sage, white Parmesan, and red prosciutto. Pros: Satisfying fall meal. Cons: None! I'm going to try using whole wheat rigatoni if I can find it at the store the next time I make it. Would I make this again? Yes.

Tessa Arias

About Tessa...

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!)

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Recipe Rating

  1. #
    Shannon Longenecker — October 26, 2020 at 12:47 pm

    I added a few sprays of truffle oil to sauce once done and OH MY! Next level! I also won the “Savory” division of a Pumpkin themed recipe party I went to and everyone was asking for the recipe.

  2. #
    Courtney — October 23, 2018 at 8:02 am

    We absolutely love this recipe. Definitely one of my favorite pastas. Found it 3 or 4 years ago and look forward to having it every fall. Shared it with friends and they love making it too. It’s going to be dinner tonight. Sometimes we add mushrooms or asaparagus. Thank you!

  3. #
    Mary — November 23, 2014 at 8:47 pm

    I made this tonight and it was absolutely delicious. I used canned pumpkin and gemelli pasta. Fantastic recipe – Thank you!

  4. #
    Michelle O — October 16, 2014 at 3:35 pm

    I LOVE this recipe and so did my husband. Thank you. This being said do you think you can freeze the sauce if I made a big batch?

    Also I cannot have cream right now and I substituted “happy milk” cashew milk. (out of Mouthwatering Vegan cookbook). It still tasted really good so good I would make it at least 3 days in a row if I could.

  5. #
    Amanda — October 15, 2014 at 5:15 am

    I can’t wait to make this! I just read your canned vs fresh puree post and I was wondering which you used for this pasta dish? Could one get away with using canned puree on a school night?

    • #
      Tessa — October 15, 2014 at 3:39 pm

      You can use canned! I believe I’ve done so with this recipe and had good results 🙂

  6. #
    Michelle M. — September 25, 2014 at 7:01 pm

    Made this tonight for dinner – super yummy! Just the right flavors, not overwhelming. SO good! Thanks for the recipe. 🙂

    • #
      Tessa — September 26, 2014 at 8:31 am

      Glad to hear it! 🙂

  7. #
    Celina S — September 2, 2014 at 9:58 am

    Do you have any substitute suggestions for the heavy cream in this recipe?

    • #
      Tessa — September 2, 2014 at 1:48 pm

      Heavy cream really is the best option, though you may be able to get away with half and half.

  8. #
    Natalie G — November 21, 2013 at 8:01 pm

    I made this tonight and it was fantastic! My family loved it and it is definitely one I will make again. Thanks!

  9. #
    michelle — November 10, 2013 at 1:28 pm

    This recipe is perfect as is ~ made it last night and was very pleased with the result – it’s really delicious. We had just enough canned pumpkin left over to make pumpkin bread the next AM. I will be making this again for certain!

    • #
      Tessa — November 10, 2013 at 7:01 pm

      So happy to hear that!! Thanks for your comment 🙂

  10. #
    Gaby — November 8, 2013 at 9:45 pm

    Bring on the pumpkin! I could really go for a big bowl of this right now!

  11. #
    Tieghan — November 8, 2013 at 6:40 am

    So gorgeous, Tessa! I am not sick of pumpkin and I love the combo of pumpkin and prosciutto!

  12. #
    Alice // Hip Foodie Mom — November 8, 2013 at 5:29 am

    This looks amazing!!! I’m definitely going to try this recipe!

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