Quick Pumpkin Rigatoni with Candied Prosciutto.
Ingredients
- 3 ounces prosciutto, torn
- 1 cup roughly chopped walnuts
- 1 teaspoon brown sugar
- 1/2 teaspoon cayenne pepper, or to taste
- 2 tablespoons chopped fresh rosemary
- 3 tablespoons salted butter
- 2 tablespoons chopped fresh sage
- 1 shallot, chopped
- 4 cloves garlic, chopped
- 1-2 teaspoons chili flakes
- 1/2 cup dry white wine or broth
- 1 cup canned pumpkin puree
- kosher salt and black pepper
- 1 cup heavy cream or whole milk
- 1 pound dry short cut pasta, such as rigatoni
- 1 cup grated parmesan cheese
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Instructions
- 1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- 2. On the baking sheet, toss together the prosciutto, walnuts, brown sugar, cayenne, and rosemary. Arrange in an even layer. Bake for 5 minutes, toss, and bake another 5 minutes, watch closely until crispy.
- 3. Meanwhile, make the pumpkin sauce. In a large skillet, melt together the butter, garlic, shallots, and sage. Cook, stirring occasionally, until the butter is browning and the garlic is turning golden, 4 minutes. Reduce the heat to low, add the pumpkin, and red pepper flakes, cook for 4-5 minutes, until thickened. Stir in the wine/broth, cook another 2 minutes, then stir in the cream. Season with salt and pepper.
- 4. Boil the pasta: Bring a large pot of salted water to a boil. Drop in the pasta. Cook according to package directions, until al dente. Just before draining, remove a cup of the pasta cooking water. Drain.
- 5. Toss the pasta and parmesan cheese with the pumpkin sauce. If needed, thin the sauce with the reserved pasta cooking water. Divide among plates and top with candied prosciutto and walnuts.
Source
Original recipe: View Original