Save A comforting autumn-inspired pasta dish featuring sweet roasted pumpkin, savory sage, and crisp prosciutto for a perfect balance of flavors and textures.
I first made this roasted pumpkin pasta for my family on a chilly evening, and it quickly became a seasonal favorite in our house.
Ingredients
- Pumpkin: 600 g (about 1.3 lbs), peeled and cut into 2 cm cubes
- Garlic: 2 cloves, minced
- Yellow onion: 1 small, finely chopped
- Pasta: 350 g (12 oz) rigatoni or penne
- Heavy cream: 60 ml (1/4 cup)
- Parmesan cheese: 50 g (1/2 cup) freshly grated, plus extra for serving
- Prosciutto: 100 g (3.5 oz), thinly sliced
- Olive oil: 2 tbsp
- Fresh sage: 1 tbsp finely chopped (or 1 tsp dried)
- Salt and freshly ground black pepper: to taste
- Optional garnish: Fresh sage leaves, fried in butter
Instructions
- Roast Pumpkin:
- Preheat the oven to 200°C (400°F). Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until tender and caramelized.
- Crispy Prosciutto:
- Heat a large skillet over medium heat. Add prosciutto slices in a single layer and cook for 1–2 minutes per side until crispy. Transfer to a plate lined with paper towels and let cool; break into shards.
- Cook Pasta:
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain, reserving 120 ml (1/2 cup) pasta water.
- Sauté Aromatics:
- In the same skillet, add 1 tbsp olive oil, onion, and garlic. Sauté for 3–4 minutes until soft and fragrant. Add roasted pumpkin and sage; stir to combine.
- Combine & Finish:
- Add cooked pasta to skillet. Pour in cream and half the reserved pasta water, tossing to coat. Stir in Parmesan cheese and more pasta water if needed for a creamy sauce.
- Season & Serve:
- Season with salt and pepper to taste. Serve topped with crispy prosciutto, extra Parmesan, and fried sage leaves if desired.
Save Sharing this pasta with my family always brings us together for a cozy meal that feels special yet easy enough for weeknights.
Allergen Information
Contains milk (cream, Parmesan) and wheat (pasta), and pork (prosciutto). Review Parmesan and pasta packaging for potential egg or gluten traces if required.
Required Tools
Large baking sheet, large pot, skillet, chef's knife, wooden spoon.
Nutritional Information (per serving)
Calories: 520, Total Fat: 18 g, Carbohydrates: 68 g, Protein: 19 g.
Save This autumn pasta is sure to warm you up and impress guests in just one hour of cooking.
Kitchen Help
- → Can I substitute butternut squash for pumpkin?
Yes, butternut squash works beautifully and offers similar sweetness and texture in this pasta preparation.
- → How do I achieve crispy prosciutto?
Cook thin slices in a single layer on medium heat until golden and brittle, then drain on paper towels.
- → Is there a vegetarian alternative?
Remove prosciutto and add toasted walnuts or pine nuts for added crunch and depth of flavor.
- → Which pasta shape fits best?
Short shapes like rigatoni or penne hold the creamy sauce and roasted pumpkin pieces nicely.
- → What wine complements this dish?
A crisp Pinot Grigio pairs well, highlighting the sweet and savory notes of pumpkin and prosciutto.
- → Can this dish be made ahead?
Roast the pumpkin and fry the prosciutto in advance; assemble and toss with pasta and sauce before serving.