Extra creamy, Quick Pumpkin Rigatoni with Candied Prosciutto and Walnuts. A wonderful bowl of pasta that we can all be excited about this fall season. Rigatoni pasta tossed in a nutty brown butter pumpkin sauce made with plenty of parmesan cheese. The pumpkin adds a vibrant layer of flavor and is creamy and so delicious! And the candied prosciutto and walnuts add some nice crunch. Super delicious!
It can be hard to know exactly what recipes are best to share in August. Of course, we all need fun, new, and yummy fall/autumn recipes. But at the same time, I think we’re all looking for simple dinners to enjoy all of the other nights of this month! Give this Quick Pumpkin Rigatoni with Candied Prosciutto and Walnuts a try!
Ingredients:
- 3 ounces prosciutto torn
- 1 cup roughly chopped walnuts
- 1 teaspoon brown sugar
- 1/2 teaspoon cayenne pepper or to taste
- 2 tablespoons chopped fresh rosemary
- 3 tablespoons salted butter
- 2 tablespoons chopped fresh sage
- 1 shallot chopped
- 4 cloves garlic chopped
- 1-2 teaspoons chili flakes
- 1/2 cup dry white wine or broth
- 1 cup canned pumpkin puree
- kosher salt and black pepper
- 1 cup heavy cream or whole milk
- 1-pound dry short cut pasta such as rigatoni
- 1 cup grated parmesan cheese
The details:
Step 1: Make the prosciutto walnut crisp.
I always start with cooking the prosciutto and walnuts since these need time in the oven. Use thin, deli-cut prosciutto. Tear the prosciutto into pieces and toss with a fresh handful of chopped walnuts, fresh rosemary, brown sugar, and cayenne pepper.
I use one teaspoon of cayenne, but if that’s too spicy for you, use the cayenne to your liking. Bake this mix until the prosciutto begins to crisp and caramelize.
When everything on the pan is “candied”, pull it out of the oven and season with flaky sea salt. You’ll want to eat them all just as is! These crispy pieces are so addictive.
Step 2: Make the pumpkin pasta.
It’s all really quick to throw together!
Since we’re using pumpkin, I wanted to include a little sage. I just love the flavor blend of sage and pumpkin, especially with brown butter. So, start out by crisping the garlic, shallots, and sage in butter. The butter will brown around the garlic and sage creating a really delicious base for your pumpkin sauce.
Next, add chili flakes, for a little extra heat. Then stir in the canned pumpkin. Cook until the mix thickens up a bit.
Now stir in a splash of dry white wine. You could also use your favorite broth or unsweetened apple cider. Let everything simmer for a few minutes. Then add the cream and parmesan and let the sauce hang out for a bit.
Step 3: Boil the pasta.
I love to use a rigatoni, but honestly, any cut of pasta will work. You can use what you have or what your family enjoys.
While the sauce is slowly cooking, bring the water to a boil. Cook according to the directions on the box. At this point, the sauce should be finished.
Step 4: Finish.
Mix the cooked pasta and parmesan cheese into the pumpkin sauce. Stir until the cheese melts.
Now you can scoop up all that yummy pasta and sauce and serve with the prosciutto walnut crisps on top. Be super generous with the prosciutto and walnuts. I think they’re what makes this pumpkin pasta the most delicious.
Oh, and I like to serve this up with a big salad on the side – yum!
More Recipe Suggestions:
Pumpkin Beer Cheese Skillet with Soft Pretzels
One Pot Spicy Pesto Cheese Baked Rigatoni
Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Spinach and Apple Salad with Gorgonzola and Candied Walnuts
Original Author: Half Baked Harvest
Quick Pumpkin Rigatoni with Candied Prosciutto and Walnuts
Equipment
Ingredients
- 3 ounces prosciutto torn
- 1 cup roughly chopped walnuts
- 1 teaspoon brown sugar
- 1/2 teaspoon cayenne pepper or to taste
- 2 tablespoons chopped fresh rosemary
- 3 tablespoons salted butter
- 2 tablespoons chopped fresh sage
- 1 shallot chopped
- 4 cloves garlic chopped
- 1-2 teaspoons chili flakes
- 1/2 cup dry white wine or broth
- 1 cup canned pumpkin puree
- kosher salt and black pepper
- 1 cup heavy cream or whole milk
- 1 pound dry short cut pasta such as rigatoni
- 1 cup grated parmesan cheese
Instructions
- Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- On the baking sheet, toss together the prosciutto, walnuts, brown sugar, cayenne, and rosemary. Arrange in an even layer. Bake for 5 minutes, toss, and bake another 5 minutes, watch closely until crispy.
- Meanwhile, make the pumpkin sauce. In a large skillet, melt together the butter, garlic, shallots, and sage. Cook, stirring occasionally, until the butter is browning, and the garlic is turning golden, 4 minutes.
- Reduce the heat to low, add the pumpkin, and red pepper flakes, cook for 4-5 minutes, until thickened.
- Stir in the wine/broth, cook another 2 minutes, then stir in the cream. Season with salt and pepper.
Boil the Pasta:
- Bring a large pot of salted water to a boil. Drop in the pasta. Cook according to package directions, until al dente. **Just before draining, REMOVE A CUP of the pasta cooking water and set it to the side.** Drain remaining water.
- Toss the pasta and parmesan cheese with the pumpkin sauce. If needed, thin the sauce with the reserved pasta cooking water.
- Divide among plates and top with candied prosciutto and walnuts.
