halfbakedharvest4.9
Quick Pumpkin Rigatoni with Candied Prosciutto and Walnuts
A wonderful bowl of pasta that we can all be excited about this season!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●baking sheet
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.2. On the baking sheet, toss together the prosciutto, walnuts, brown sugar, cayenne, and rosemary. Arrange in an even layer. Bake for ⏱️ 5 minutes, toss, and bake another ⏱️ 5 minutes, watch closely until crispy.3. Meanwhile, make the pumpkin sauce. In a large skillet, melt together the butter, garlic, shallots, and sage. Cook, stirring occasionally, until the butter is browning and the garlic is turning golden, ⏱️ 4 minutes. Reduce the heat to low, add the pumpkin, and red pepper flakes, cook for ⏱️ 4-5 minutes, until thickened. Stir in the wine/broth, cook another ⏱️ 2 minutes, then stir in the cream. Season with salt and pepper.4. Boil the pasta: Bring a large pot of salted water to a boil. Drop in the pasta. Cook according to package directions, until al dente. Just before draining, remove a cup of the pasta cooking water. Drain.5. Toss the pasta and parmesan cheese with the pumpkin sauce. If needed, thin the sauce with the reserved pasta cooking water. Divide among plates and top with candied prosciutto and walnuts.
prosciutto, torn3 ouncesbrown sugar1 teaspoongarlic, chopped4 clovesgrated parmesan cheese1 cup
Nutrition Facts
calories
567 kcal
serving Size
1 serving
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