Creamy Pumpkin Prosciutto Rigatoni is an ultra satisfying fall meal that can be made in 30 minutes!
Course
Main Course
Cuisine
Italian
Cook Time:30minutes
Total Time:30minutes
Yields:4servings
Recipe byTessa Arias
Ingredients
12ouncesrigatoni
3teaspoonsolive oil, divided
3ouncesprosciutto, chopped
1/4cupfinely chopped onion
1/2cuppumpkin puree
1/8teaspoongrated nutmeg
3/4cupheavy cream
1/2cuplow sodium chicken stock
1/4cupgrated Parmesan cheese, plus more for garnish
2tablespoonschopped 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.