Quick Pumpkin Rigatoni with Candied Prosciutto and Walnuts
Extra creamy, Quick Pumpkin Rigatoni with Candied Prosciutto and Walnuts. A wonderful bowl of pasta that we can all be excited about this 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!
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.
Tried this recipe?Let us know how it was!
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