The Best Pumpkin Rigatoni with Candied Prosciutto Recipe

Autumn’s crisp embrace brings a delightful quick pumpkin rigatoni dancing with candied prosciutto and walnuts to your kitchen.

Seasonal ingredients spark magic on dinner plates.

Creamy pumpkin sauce coats perfectly al dente pasta, promising comfort in every bite.

Candied prosciutto adds unexpected crunch and sweet-savory complexity.

Toasted walnuts contribute earthy depth and textural intrigue.

Each forkful tells a story of warm, inviting flavors that celebrate cool-weather cooking.

Reasons To Love Pumpkin Rigatoni

• Elevate Weeknight Dining: Transform an ordinary dinner into a gourmet experience with minimal effort, blending rich pumpkin sauce and crispy candied prosciutto for a restaurant-quality meal at home.
• Customize with Ease: Adjust spice levels by controlling cayenne and red pepper flakes, making this recipe adaptable for different taste preferences and perfect for family meals.
• Texture Sensation: Combine creamy pumpkin sauce with crunchy candied prosciutto and walnuts, creating a delightful contrast that makes every bite exciting and memorable.
• Smart Ingredient Strategy: Utilize simple pantry staples like pasta, pumpkin, and prosciutto to craft a sophisticated dish without complicated or expensive ingredients.

Ingredients For Pumpkin Rigatoni Pasta

• Prosciutto: A delicate Italian dry-cured ham that adds rich and salty flavor to the dish.
• Pumpkin: A creamy and smooth ingredient that creates the base of the sauce with warm autumn notes.
• Rigatoni Pasta: A large tube-shaped pasta that perfectly captures the thick sauce.

• Walnuts, Brown Sugar, Cayenne, Rosemary: A combination that creates a sweet and spicy candied topping with a crunchy texture.

• Butter, Garlic, Shallots, Sage: A classic aromatic base that provides depth and richness to the pumpkin sauce.
• Red Pepper Flakes, Salt, Pepper: Seasonings that enhance and balance the overall flavor profile.
• Wine/Broth, Cream: Liquids that help create a smooth and silky sauce consistency.
• Parmesan Cheese: A salty and tangy cheese that adds complexity to the final dish.

Step-By-Step Pumpkin Rigatoni Recipe

Step 1: Prepare Baking Sheet

Preheat oven to 400°F.

Line a baking sheet with parchment paper for easy cleanup and perfect roasting.

Step 2: Create Candied Prosciutto and Walnuts

Spread prosciutto, walnuts, brown sugar, cayenne, and rosemary on the baking sheet.

Ensure even distribution for consistent caramelization.

Bake for 5 minutes, toss ingredients, then bake another 5 minutes until crispy and golden.

Step 3: Build Pumpkin Sauce Base

• Garlic
• Shallots
• Sage

Cook while stirring occasionally, allowing butter to brown and garlic to turn golden, approximately 4 minutes.

Step 4: Develop Sauce Depth

Reduce heat to low.

Add pumpkin and red pepper flakes.

Simmer for 4-5 minutes until sauce thickens and flavors intensify.

Step 5: Enhance Sauce Complexity

Pour in wine or broth, cooking for 2 minutes.

Stir in cream, creating a rich and silky texture.

Season with salt and pepper to taste.

Step 6: Cook Pasta

Bring salted water to boil.

Add rigatoni and cook until al dente.

Before draining, reserve one cup of pasta water for potential sauce adjustment.

Step 7: Combine Pasta and Sauce

Toss rigatoni with parmesan cheese and pumpkin sauce.

Use reserved pasta water to thin sauce if needed, ensuring perfect consistency.

Step 8: Plate and Garnish

Divide pasta among serving plates.

Top generously with candied prosciutto and walnuts for a crunchy, sweet-savory finish.

Tips For Quick Pumpkin Rigatoni

• Watch the candied prosciutto closely to prevent burning, ensuring a perfect balance of sweet and crispy texture.
• Reserve pasta cooking water to adjust sauce consistency, creating a silky smooth and perfectly coated rigatoni.
• Let butter brown slowly with garlic and sage for a rich, nutty flavor that elevates the entire pumpkin sauce.
• Adjust red pepper flakes to match your heat preference, making the dish mild or bold as desired.
• Use reserved pasta water sparingly to thin the sauce, preventing it from becoming too runny or too thick.

Flavor Variations For Pumpkin Rigatoni

• Vegan Pumpkin Pasta Delight: Replace prosciutto with crispy tempeh bits, swap cream for coconut milk, and use nutritional yeast instead of parmesan. Create candied walnuts using maple syrup for a plant-based version.
• Gluten-Free Autumn Rigatoni: Substitute regular rigatoni with gluten-free pasta made from rice or chickpea flour. Keep all other ingredients the same, ensuring a celiac-friendly meal without compromising flavor.
• Lighter Herb-Infused Version: Use half-and-half instead of cream, reduce butter quantity, and add extra fresh herbs like thyme or oregano. Choose turkey prosciutto for a leaner protein option and lower-fat alternative.

Pairing Suggestions For Pumpkin Rigatoni

• Autumn Elegance Plating: Serve in wide, shallow bowls to showcase the vibrant orange pumpkin sauce and crispy prosciutto topping, creating a visually stunning presentation.
• Comfort Food Pairing: Complement the rich pasta with a crisp white wine like Pinot Grigio or a light salad with arugula and lemon vinaigrette to balance the creamy sauce.
• Texture Boost: Sprinkle extra toasted walnuts and fresh sage leaves on top for added crunch and a pop of herbal freshness that elevates the dish's overall appeal.
• Leftover Magic: Transform remaining pasta into a delicious next-day lunch by adding roasted chicken or creating a cold pasta salad with fresh herbs and extra candied nuts.

Storage Tips For Rigatoni Pasta

• Store leftover pasta in an airtight container for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness and prevent absorption of other refrigerator odors.
• Transfer cooled pasta to a freezer-safe container, removing as much air as possible. Freeze for up to 2 months. Prosciutto and walnuts should be stored separately to maintain their crispiness.
• Gently warm pasta in a skillet over medium-low heat. Add a splash of pasta water or cream to restore moisture and prevent drying. Stir continuously to prevent sticking and ensure even heating.

FAQs

• How spicy is this dish with the cayenne and red pepper flakes?

The heat level is mild to moderate. The cayenne on the prosciutto and walnuts adds a subtle kick, while the red pepper flakes provide a gentle warmth without overwhelming the pumpkin sauce.

• Can I use a different type of pasta?

Rigatoni works best because its ridges and large tubes hold the creamy pumpkin sauce perfectly. However, you can substitute with penne or ziti if rigatoni is unavailable.

• Is this recipe vegetarian-friendly?

No, this recipe contains prosciutto and uses butter and cream. To make it vegetarian, you would need to replace the prosciutto with a plant-based alternative and use vegetable broth instead of wine/broth.

Quick Pumpkin Rigatoni with Candied Prosciutto and Walnuts Recipe

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4.6 from 30 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Seasonal comfort meets gourmet flair in this quick pumpkin rigatoni, a delightful Italian-inspired pasta that balances rich, creamy pumpkin with crispy candied prosciutto. Savory walnuts and silky sauce elevate this dish, offering you a perfect autumn dinner that celebrates simple yet sophisticated flavors.

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Ingredients

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Main Ingredients:

• 1 pound dry short cut pasta (such as rigatoni)
• 1 cup canned pumpkin puree
• 1 cup heavy cream or whole milk
• 1 cup grated parmesan cheese

Meat and Nuts:

• 3 ounces (85 grams) prosciutto (torn)
• 1 cup roughly chopped walnuts

Herbs, Spices, and Seasonings:

• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh sage
• 1 shallot (chopped)
• 4 cloves garlic (chopped)
• 1–2 teaspoons chili flakes
• 1 teaspoon brown sugar
• 1/2 teaspoon cayenne pepper
• 3 tablespoons salted butter
• 1/2 cup dry white wine or broth
• kosher salt and black pepper

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Instructions

1. Preheat oven to 400°F and prepare a parchment-lined baking sheet.
2. Combine prosciutto, walnuts, brown sugar, cayenne, and rosemary on the baking sheet. Spread evenly and bake for 5 minutes, then toss and continue baking for another 5 minutes until crisp and caramelized.
3. Create pumpkin sauce by melting butter in a large skillet. Add garlic, shallots, and sage, cooking for 4 minutes until butter browns and garlic turns golden.
4. Lower heat and incorporate pumpkin and red pepper flakes, simmering for 4-5 minutes until sauce thickens.
5. Pour wine or broth into the sauce, cooking for 2 minutes, then blend in cream. Season with salt and pepper.
6. Boil salted water and cook rigatoni until al dente. Before draining, reserve one cup of pasta water.
7. Fold pasta and parmesan into pumpkin sauce, using reserved pasta water to adjust sauce consistency if needed.
8. Plate the rigatoni and generously top with the candied prosciutto and walnut mixture.

Notes

• Swap prosciutto with crispy bacon or tofu bits for dietary alternatives, ensuring everyone can enjoy this delectable dish.
• Use gluten-free rigatoni to make the recipe celiac-friendly without compromising taste or texture.
• Reserve pasta water strategically for adjusting sauce consistency, creating a silky smooth texture that clings perfectly to each pasta ridge.
• Toast walnuts briefly before candying to enhance their nutty flavor and provide an extra layer of crunch and depth to the final presentation.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 625 kcal
• Sugar: 3 g
• Sodium: 540 mg
• Fat: 33 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.2 g
• Carbohydrates: 56 g
• Fiber: 5 g
• Protein: 25 g
• Cholesterol: 65 mg