Creamy Pasta in Pumpkin Sauce With Prosciutto + Sage
This simple, savory creamy pasta in pumpkin sauce tastes and looks incredibly luxurious, with just the right savory notes from prosciutto and fried sage. It's a true gourmet meal in minutes, perfect for fall and winter weeknight dinners.
Servings: 4 to 6 people
Calories: 957kcal
Ingredients
- 2 tablespoons olive oil
- 4 ounces prosciutto, sliced into thin ribbons
- 1/2 cup fresh sage leaves, cut into thin strips (chiffonade)
- 1 15-ounce can pumpkin purée, such as Libby's
- 1 1/4 cups heavy cream or half-and-half
- 2 tablespoons butter
- 2 teaspoons kosher salt, plus more for pasta water
- 1 teaspoon fresh black pepper
- 1 pound rigatoni or other good-sized tubular pasta
- 1/2 cup grated Parmigiano-Reggiano or parmesan cheese, plus more to garnish
- 2 cups reserved pasta water (you may not use all of this)
Instructions
- Bring a large pot of well-salted water to a boil. Add pasta. Stir, and cook until two minutes shy of al dente. Drain, reserving at least 2 cups of pasta water.
- While the pasta comes to a boil and cooks, cook the prosciutto and sage in two tablespoons olive oil over medium heat, stirring frequently, until lightly browned and crisp. Set aside on a plate.
- Add the canned pumpkin purée, heavy cream, 2 teaspoons kosher salt, black pepper, and butter to the skillet. Cook, whisking, until smooth and heated through. It will be thick.
- Add the drained pasta and half of the prosciutto and sage back to the skillet. Toss to coat and cook together for a minute or two, using pasta water to loosen it into a creamy sauce. (Note: I used nearly 2 cups, in several additions.)
- Remove from heat. Stir in the Parmigiano-Reggiano cheese. Taste for seasoning. Spoon into pasta bowls, topping with the remaining prosciutto and sage, with a sprinkle of additional grated parmesan.
Notes
This simple, savory creamy pumpkin pasta recipe with creamy pumpkin pasta sauce that tastes and looks incredibly luxurious. It's a true gourmet meal in minutes, perfect for fall and winter weeknight dinners.
Feel free to eliminate the prosciutto, or substitute some chopped pancetta or bacon.
Nutrition
Calories: 957kcal | Carbohydrates: 88g | Protein: 25g | Fat: 56g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 1623mg | Potassium: 407mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1418IU | Vitamin C: 0.5mg | Calcium: 238mg | Iron: 2mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
