Creamy pasta combines pumpkin, sage, and crisp prosciutto for a comforting, seasonal Italian main.
# Components:
→ Vegetables
01 - 1.3 lbs pumpkin, peeled and cut into 3/4-inch cubes
02 - 2 cloves garlic, minced
03 - 1 small yellow onion, finely chopped
→ Pasta
04 - 12 oz rigatoni or penne
→ Dairy
05 - 1/4 cup heavy cream
06 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
→ Meats
07 - 3.5 oz prosciutto, thinly sliced
→ Spices & Herbs
08 - 2 tablespoons olive oil
09 - 1 tablespoon fresh sage, finely chopped or 1 teaspoon dried sage
10 - Salt and freshly ground black pepper, to taste
→ Optional Garnish
11 - Fresh sage leaves, fried in butter
# Method steps:
01 - Preheat oven to 400°F. Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper. Arrange on a large baking sheet and roast for 25–30 minutes, turning halfway, until tender and caramelized.
02 - Heat a large skillet over medium heat. Layer prosciutto slices in a single layer; cook for 1–2 minutes per side until crisp. Transfer to a plate lined with paper towels and allow to cool. Break into shards.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
04 - In the same skillet, heat 1 tablespoon olive oil over medium. Add onion and garlic; sauté for 3–4 minutes until soft and aromatic.
05 - Add roasted pumpkin and chopped sage to the skillet with the aromatics. Stir gently to combine.
06 - Add cooked pasta to the skillet. Pour in heavy cream and half of the reserved pasta water, tossing to coat thoroughly. Sprinkle in Parmesan cheese and add more pasta water as needed for a smooth, creamy consistency.
07 - Adjust seasoning with additional salt and freshly ground black pepper. Toss well to blend the flavors.
08 - Transfer to serving plates. Top with crispy prosciutto, extra Parmesan, and fried sage leaves if desired.
