Savory pasta features roasted pumpkin, prosciutto shards, sage and creamy Parmesan for a cozy autumn entrée.
# The Ingredients You'll Need:
→ Vegetables
01 - 1.3 pounds pumpkin, peeled and cut into 3/4-inch cubes
02 - 2 cloves garlic, minced
03 - 1 small yellow onion, finely chopped
→ Pasta
04 - 12 ounces 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 ounces prosciutto, thinly sliced
→ Spices and Herbs
08 - 2 tablespoons olive oil
09 - 1 tablespoon fresh sage, finely chopped or 1 teaspoon dried sage
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Optional Garnish
12 - Fresh sage leaves, fried in butter
# Step-by-Step Instructions:
01 - Preheat oven to 400°F (200°C).
02 - Combine pumpkin cubes with 1 tablespoon olive oil, salt, and pepper. Arrange evenly on a large baking sheet and roast for 25–30 minutes, turning once, until tender and caramelized.
03 - Heat a skillet over medium heat. Arrange prosciutto slices in a single layer and cook for 1–2 minutes per side until crisp. Transfer to a paper towel-lined plate and cool, then break into shards.
04 - Bring a large pot of salted water to a boil. Cook rigatoni or penne according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
05 - In the same skillet, add remaining 1 tablespoon olive oil, then sauté onion and garlic for 3–4 minutes until soft and fragrant. Incorporate roasted pumpkin and chopped sage, stirring well.
06 - Add cooked pasta to the skillet. Pour in heavy cream and half the reserved pasta water, tossing to coat evenly. Fold in grated Parmesan and use more pasta water for a creamy consistency if desired.
07 - Adjust seasoning with additional salt and freshly ground black pepper to taste.
08 - Top each serving with crispy prosciutto, extra Parmesan, and fried sage leaves if using. Serve immediately.
