Tessa’s Recipe Rundown
Taste: The pumpkin flavor is light and slightly sweet while the touch of nutmeg and sage add a wonderful savory fall flavor profile. Plus you can’t beat the salty and savory taste of prosciutto! Texture: The sauce is luscious and creamy, the pasta is al dente, and the prosciutto adds bites of crisp goodness. Ease: Very easy and takes less than 30 minutes. Appearance: I love the golden hue of this dish, especially when complemented by the green sage, white Parmesan, and red prosciutto. Pros: Satisfying fall meal. Cons: None! I’m going to try using whole wheat rigatoni if I can find it at the store the next time I make it. Would I make this again? Yes.This post may contain affiliate links. Read our disclosure policy.
This post is sponsored by Real Seal®. All opinions provided are my own.
I cannot believe we’re already past the first week of November. Craziness. Have you started your Christmas shopping yet? I hope you’re not sick of pumpkin yet because I’m sharing a mouthwatering and savory pumpkin pasta recipe today complete with crispy bites of prosciutto. You’re going to love how quickly this recipe comes together!
I am actually posting this recipe in partnership with Real Seal® for their Fall for Real Seal® Favorite Comfort Foods recipe challenge. Have you heard of Real Seal® before? If not, you’ve probably seen their logo on dairy products at your local grocery store.
Take a peek at this carton of cream I used for this recipe, see the logo towards the bottom left? Before being contacted by Real Seal® I wasn’t too sure what that logo signified. I learned that it means that whatever product bears the logo must meet Real Seal’s guidelines for dairy processing. When you see the logo on any product you can trust that the product contains no imported, imitation, or substitute dairy ingredients. My favorite part about buying dairy products with the Real Seal® logo is that I know I am buying dairy made with U.S.-produced cow’s milk and am helping to support American farmers.
Not to mention dairy provides an excellent source of calcium and also contains vital nutrients like Vitamins D, A, B12, potassium, phosphorus, and riboflavin. Be sure to keep an eye out for the Real Seal® logo the next time you’re buying dairy at the grocery store!
For more information about the REAL® Seal, visit their Facebook page or their website.
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This post is sponsored by Real Seal®. All opinions provided are my own.
Creamy Pumpkin Prosciutto Rigatoni
Ingredients
- 12 ounces rigatoni
- 3 teaspoons olive oil, divided
- 3 ounces prosciutto, chopped
- 1/4 cup finely chopped onion
- 1/2 cup pumpkin puree
- 1/8 teaspoon grated nutmeg
- 3/4 cup heavy cream
- 1/2 cup low sodium chicken stock
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 2 tablespoons chopped fresh sage
- Kosher salt and freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions, or until al dente. Drain.
- Meanwhile, heat 2 teaspoons of the oil in a large skillet. Add the prosciutto and cook, stirring until it begins to brown and crisp, about 5 minutes. Remove to a plate.
- Heat the remaining 1 teaspoon of oil and add the onion to the skillet and cook until softened, about 2 minutes. Add the pumpkin, nutmeg, cream and chicken stock and bring to a simmer. Simmer, stirring often, until thickened, about 5 minutes. Stir in the cheese and sage. Season to taste with salt and pepper.
- Add the rigatoni and half the crisped prosciutto to the skillet and toss to combine. Divide the pasta among four plates and garnish with the remaining prosciutto and Parmesan cheese. Serve.
I added a few sprays of truffle oil to sauce once done and OH MY! Next level! I also won the “Savory” division of a Pumpkin themed recipe party I went to and everyone was asking for the recipe.
We absolutely love this recipe. Definitely one of my favorite pastas. Found it 3 or 4 years ago and look forward to having it every fall. Shared it with friends and they love making it too. It’s going to be dinner tonight. Sometimes we add mushrooms or asaparagus. Thank you!
I made this tonight and it was absolutely delicious. I used canned pumpkin and gemelli pasta. Fantastic recipe – Thank you!
I LOVE this recipe and so did my husband. Thank you. This being said do you think you can freeze the sauce if I made a big batch?
Also I cannot have cream right now and I substituted “happy milk” cashew milk. (out of Mouthwatering Vegan cookbook). It still tasted really good so good I would make it at least 3 days in a row if I could.
I can’t wait to make this! I just read your canned vs fresh puree post and I was wondering which you used for this pasta dish? Could one get away with using canned puree on a school night?
You can use canned! I believe I’ve done so with this recipe and had good results 🙂
Made this tonight for dinner – super yummy! Just the right flavors, not overwhelming. SO good! Thanks for the recipe. 🙂
Glad to hear it! 🙂
Do you have any substitute suggestions for the heavy cream in this recipe?
Heavy cream really is the best option, though you may be able to get away with half and half.
I made this tonight and it was fantastic! My family loved it and it is definitely one I will make again. Thanks!
This recipe is perfect as is ~ made it last night and was very pleased with the result – it’s really delicious. We had just enough canned pumpkin left over to make pumpkin bread the next AM. I will be making this again for certain!
So happy to hear that!! Thanks for your comment 🙂
Bring on the pumpkin! I could really go for a big bowl of this right now!
So gorgeous, Tessa! I am not sick of pumpkin and I love the combo of pumpkin and prosciutto!
This looks amazing!!! I’m definitely going to try this recipe!