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Creamy Pumpkin Prosciutto Rigatoni

Tessa, Handle the Heat
  • minutes
  • Serves 4

INGREDIENTS

12 oz

rigatoni

3 tsp

olive oil, divided

3 oz

prosciutto, chopped

1/4 cup

finely chopped onion

1/2 cup

pumpkin puree

1/8 tsp

grated nutmeg

3/4 cup

heavy cream

1/2 cup

low sodium chicken stock

1/4 cup

grated Parmesan cheese, plus more for garnish

2 tbsp

chopped fresh sage

Kosher salt and freshly ground black pepper