Description
A quick and easy fall pasta dish featuring creamy pumpkin sage sauce, crispy prosciutto, and al dente pasta. Perfect for a cozy weeknight dinner or impressing guests.
Ingredients
Scale
- 12 oz (340 g) short pasta (rigatoni or penne)
- 1 cup (240 g) canned pumpkin puree (100% pumpkin)
- 10–12 fresh sage leaves, plus extra for garnish
- 4 oz (115 g) thinly sliced prosciutto
- 3 tablespoons (42 g) unsalted butter
- 1/2 cup (120 ml) heavy cream
- 3 cloves garlic, minced
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 1/4 cup (60 ml) chicken or vegetable broth
- Salt and black pepper to taste
- Pinch of red pepper flakes (optional)
- Reserved pasta water (about 1 cup)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Do not rinse.
- While pasta cooks, place prosciutto slices in a single layer in a cold large skillet. Turn heat to medium and cook 3-4 minutes per side until deep golden and crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble into bite-sized pieces.
- In the same skillet, melt butter over medium heat. Add fresh sage leaves and cook 1-2 minutes until fragrant and slightly crispy. Remove sage leaves and set aside for garnish.
- Add minced garlic to the butter and cook 30 seconds, stirring constantly, until fragrant.
- Pour in pumpkin puree, heavy cream, and broth. Whisk until smooth. Bring to a gentle simmer, then reduce heat to low. Cook 3-4 minutes, stirring occasionally, until slightly thickened.
- Stir in grated Parmesan cheese until fully melted and sauce is glossy. Season with salt and black pepper to taste.
- Add cooked pasta to the skillet. Toss together, adding reserved pasta water a little at a time until sauce reaches desired consistency.
- Fold in most of the crispy prosciutto pieces, reserving a few for topping. Add red pepper flakes if using. Adjust seasoning.
- Serve immediately, topped with reserved prosciutto, sage leaves, and extra Parmesan if desired.
Notes
Don’t skip the pasta water—it helps the sauce cling to the pasta. Toast sage carefully to avoid bitterness. Use freshly grated Parmesan for best melting. For a vegetarian version, omit prosciutto and add toasted walnuts or pine nuts. For gluten-free, use gluten-free pasta and adjust cooking time. Leftovers keep in the fridge for up to 3 days; reheat on stovetop with a splash of milk or pasta water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6
- Sodium: 680
- Fat: 28
- Saturated Fat: 15
- Carbohydrates: 52
- Fiber: 6
- Protein: 18
Keywords: pumpkin pasta, sage pasta, prosciutto pasta, fall pasta, creamy pumpkin sauce, easy weeknight dinner