Creamy Pumpkin Prosciutto Rigatoni

Yield: 4 servings

Cook: 30 minutes

Creamy Pumpkin Prosciutto Rigatoni is an ultra satisfying fall meal that can be made in 30 minutes!

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.

14 Responses to “Creamy Pumpkin Prosciutto Rigatoni”

  1. #
    Alice // Hip Foodie Mom — November 8, 2013 at 5:29 am

    This looks amazing!!! I’m definitely going to try this recipe!

  2. #
    Tieghan — November 8, 2013 at 6:40 am

    So gorgeous, Tessa! I am not sick of pumpkin and I love the combo of pumpkin and prosciutto!

  3. #
    Gaby — November 8, 2013 at 9:45 pm

    Bring on the pumpkin! I could really go for a big bowl of this right now!

  4. #
    michelle — November 10, 2013 at 1:28 pm

    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!

    • #
      Tessa — November 10, 2013 at 7:01 pm

      So happy to hear that!! Thanks for your comment 🙂

  5. #
    Natalie G — November 21, 2013 at 8:01 pm

    I made this tonight and it was fantastic! My family loved it and it is definitely one I will make again. Thanks!

  6. #
    Celina S — September 2, 2014 at 9:58 am

    Do you have any substitute suggestions for the heavy cream in this recipe?

    • #
      Tessa — September 2, 2014 at 1:48 pm

      Heavy cream really is the best option, though you may be able to get away with half and half.

  7. #
    Michelle M. — September 25, 2014 at 7:01 pm

    Made this tonight for dinner – super yummy! Just the right flavors, not overwhelming. SO good! Thanks for the recipe. 🙂

    • #
      Tessa — September 26, 2014 at 8:31 am

      Glad to hear it! 🙂

  8. #
    Amanda — October 15, 2014 at 5:15 am

    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?

    • #
      Tessa — October 15, 2014 at 3:39 pm

      You can use canned! I believe I’ve done so with this recipe and had good results 🙂

  9. #
    Michelle O — October 16, 2014 at 3:35 pm

    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.

  10. #
    Mary — November 23, 2014 at 8:47 pm

    I made this tonight and it was absolutely delicious. I used canned pumpkin and gemelli pasta. Fantastic recipe – Thank you!

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