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