It can be hard to know exactly what recipes are best to share in November. Of course, we all need fun, new, and yummy Thanksgiving recipes. But at the same time, I think we’re all looking for simple dinners to enjoy all of the other nights of this month! I try my best to balance these needs. I also try to keep in mind that there are many of you who have Thanksgiving recipes that you make every single year. They are your tradition and you don’t stray from them. And I can totally appreciate and respect that! Instead of sharing only Thanksgiving-focused recipes this month, I love to share simple fall dinners that we can make on any given night. This time of year is always the busiest. My idea behind this pasta was pretty simple. I figured most of us are baking a lot with pumpkin this month. It’s kind of a November essential. With that in mind, I also figured that many of us probably have half a can of pumpkin sitting in the fridge. Maybe it’s leftover from making our pumpkin cookies and/or pumkin muffins. My guess is that you may be wondering how to use that can up. Well, this pasta is the perfect recipe to make. You’ve already done pumpkin your baking, now it’s time to use the pumpkin in a savory way. I promise you will not be disappointed.
The details
Step 1: make the prosciutto walnut crisp I always start with cooking the prosciutto and walnuts since these need time in the oven. Use thin, deli-cut prosciutto. Tear the prosciutto into pieces and toss with a fresh handful of chopped walnuts, fresh rosemary, brown sugar, and cayenne pepper. I use one teaspoon of cayenne, but if that’s too spicy for you, use the cayenne to your liking. Bake this mix until the prosciutto begins to crisp and caramelize. When everything on the pan is “candied”, pull it out of the oven and season with flaky sea salt. You’ll want to eat them all just as is! These crispy pieces are so addictive. Step 2: make the pumpkin pasta It’s all really quick to throw together! Since we’re using pumpkin, I wanted to include a little sage. I just love the flavor blend of sage and pumpkin, especially with brown butter. So start out by crisping the garlic, shallots, and sage in butter. The butter will brown around the garlic and sage creating a really delicious base for your pumpkin sauce. Next, add chili flakes, for a little extra heat. Then stir in the canned pumpkin. Cook until the mix thickens up a bit. Now stir in a splash of dry white wine. You could also use your favorite broth or unsweetened apple cider. Let everything simmer for a few minutes. Then add the cream and parmesan and let the sauce hang out for a bit. Step 3: boil the pasta I love to use a rigatoni, but honestly, any cut of pasta will work. You can use what you have or what your family enjoys. While the sauce is slowly cooking, bring the water to a boil. Cook according to the directions on the box. At this point, the sauce should be finished. Step 4: finish Mix the cooked pasta and parmesan cheese into the pumpkin sauce. Stir until the cheese melts. Now you can scoop up all that yummy pasta and sauce and serve with the prosciutto walnut crisps on top. Be super generous with the prosciutto and walnuts. I think they’re what makes this pumpkin pasta the most delicious. Oh, and I like to serve this up with a big salad on the side – yum! Looking for other simple winter pasta dishes? Here are my favorites: Spicy Pesto Pasta Alla Vodka Sage Butter Pumpkin Cheese Ravioli One Pot Spicy Pesto Cheese Baked Rigatoni One-Pan Cheesy Spaghetti Pie Creamy Bacon Tortellini with Charred Broccoli Sage Brown Butter Pumpkin Pasta Alfredo Lastly, if you make this Quick Pumpkin Rigatoni with Candied Prosciutto, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
