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.
Ingredients
Scale
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
Instructions
- Preheat oven to 400°F and prepare a parchment-lined baking sheet.
- 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.
- 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.
- Lower heat and incorporate pumpkin and red pepper flakes, simmering for 4-5 minutes until sauce thickens.
- Pour wine or broth into the sauce, cooking for 2 minutes, then blend in cream. Season with salt and pepper.
- Boil salted water and cook rigatoni until al dente. Before draining, reserve one cup of pasta water.
- Fold pasta and parmesan into pumpkin sauce, using reserved pasta water to adjust sauce consistency if needed.
- 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