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Creamy pumpkin sage rigatoni topped with crispy prosciutto, Parmesan, fresh sage and black pepper for a cozy fall dinner

Cozy Pumpkin Sage Pasta with Crispy Prosciutto

Creamy savory pumpkin pasta with Parmesan, fresh sage and crispy prosciutto. An easy 30-minute fall pasta dinner with a silky pumpkin sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 12 oz 340 g rigatoni or other short pasta
  • 1 cup pure pumpkin puree
  • 4 oz 115 g thinly sliced prosciutto
  • 10 –12 fresh sage leaves divided
  • 2 tablespoons unsalted butter
  • 3 garlic cloves finely minced
  • ½ cup heavy cream
  • ½ cup vegetable or chicken broth
  • ¾ cup finely grated Parmesan plus more for serving
  • ½ –1 cup reserved pasta water as needed
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon crushed red pepper flakes optional
  • ½ teaspoon freshly ground black pepper
  • Salt as needed

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Crisp prosciutto in a dry skillet over medium heat for 3–5 minutes.
  3. Transfer prosciutto to a paper-towel-lined plate.
  4. Cook pasta until al dente.
  5. Reserve at least 1 cup pasta water before draining.
  6. Melt butter in the skillet over medium-low heat.
  7. Add about 8 chopped sage leaves and cook for 30–60 seconds.
  8. Add garlic and optional red pepper flakes and cook for about 30 seconds.
  9. Stir in pumpkin puree and cook for 2 minutes.
  10. Gradually stir in broth.
  11. Add heavy cream, black pepper, and nutmeg.
  12. Simmer gently for 2–3 minutes.
  13. Reduce heat and gradually stir in Parmesan.
  14. Add drained pasta.
  15. Add about ½ cup reserved pasta water and toss.
  16. Add more pasta water as needed until the sauce is silky.
  17. Taste and add salt only if needed.
  18. Break half the crispy prosciutto into the pasta and toss gently.
  19. Divide among serving bowls.
  20. Finish with remaining crispy prosciutto, Parmesan, black pepper, and sage.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. Reserve at least 1 cup of pasta water before draining. Add Parmesan over low heat to keep the sauce smooth. Add pasta water gradually because pumpkin sauce thickens quickly. Reserve some prosciutto for serving so it stays crispy. Taste before adding additional salt because Parmesan and prosciutto are naturally salty.