One of the great things about being a food blogger is the food, of course!
It is just as much fun to create your own recipe as it is to try out some of the fabulous recipes out there. Which is exactly what I did. I came across a recipe for Pumpkin Prosciutto Rigatoni that was just begging to be tried! I have to tell you, I mentioned the recipe to the hubby who kind of turned up his nose at it. But, then he saw it and tried it. It was wonderful!
Pumpkin Prosciutto Rigatoni come from Tessa @ Handle the Heat.
Make sure to hop over to see all the other wonderful recipes she makes.
Only 30 minutes to make this fall flavored meal!
The pumpkin flavor is very light and pairs very well with the prosciutto. It is so creamy and will fill you up! Only 30 minutes to make which is great for a weeknight meal but also fancy enough for dinner with company. Because it is so quick and easy, you will have more time for hanging with your guests or your family.
Ingredients:
12 ounces of rigatoni
3 tsp olive oil
4 ounces of prosciutto, chopped
1/4 cup onion, chopped
1/2 cup canned pumpkin
1/8 tsp nutmeg
3/4 cup heavy cream
1/2 cup chicken stock
1/4 cup fresh, shredded Parmesan cheese
2 Tbsp fresh sage, chopped
salt and pepper to taste
Parmesan cheese for finishing
Directions:
Cook rigatoni according to package directions. Drain.
In a large skillet, heat 2 teaspoons olive oil over medium high heat. Once hot, add chopped prosciutto and cook until the prosciutto gets crispy. Then remove to a plate. In the same skillet, add 1 teaspoon of olive oil. Add the onion and cook until softened, approximately 2-3 minutes. Add the pumpkin, nutmeg, cream and chicken stock. Bring to a low boil. Stir often and until thickened. Stir in Parmesan cheese and fresh sage. Season to taste with salt and pepper. Add the rigatoni and half of the crisped prosciutto. Toss to combine. Top with remaining prosciutto, Parmesan cheese and fresh sage. Serve immediately.
There is just so much to love about this recipe!
Nice and easy...a perfect recipe for the season!
Celebrate the little things that make life sweet,
Christine
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