Go Back Email Link
–+ servings

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!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course, pasta
Cuisine Italian
Servings 6 Servings

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.
Keyword #northeastnosh #pumkinpasta #pasta #rigatoni #comfortfood #falldishes #candiedprosciutto #foodie #food
Tried this recipe?Let us know how it was!