Print
Creamy Pumpkin Prosciutto Rigatoni
Creamy Pumpkin Prosciutto Rigatoni is an ultra satisfying fall meal that can be made in 30 minutes!
Cook Time: 30 minutes
Total Time: 30 minutes
Yields: 4 servings
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
-
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions, or until al dente. Drain.
-
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.
-
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.
-
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.