Pumpkin Prosciutto Pasta

Pumpkin is king when it comes to fall flavors. From coffees and beer to breads and cakes, you can put pumpkin into pretty much anything and it’s guaranteed to be a hit. It’s basically the same as the old Bagel Bites jingle “pizza in the morning, pizza in the evening, you can eat pizza anytime.” The exact same principle applies to pumpkin. Personally, I LOVE a good savory pumpkin recipe. And because pumpkin can pair with so many things, it makes for the perfect comfort food on a cozy evening in (don’t forget some thick knit socks to go with it!).

Brandon and I had been dating about 6 months when I invited him over for dinner and a movie night at my apartment. In general, anytime I offered to cook for him he was all for which I took as a very good sign. My mom did always say that the way to a man’s heart was through his stomach (still true). Since fall was in full swing, I decided to make this savory pumpkin prosciutto pasta for us. Gooey, cheesy, pumpkin-y, I knew it would be a winner.

About halfway through the recipe, Brandon arrived with a nice bottle of red wine. Clearly he also unlocked the way to my heart – through a bold Malbec. 😊 As he prepped our drinks, I told him about the gorgeous gourd dish I was making for us. He paused. “Oh.” Oh?! OH?! “I don’t really care for savory pumpkin dishes.” WHAT?! Now by this point, I was seriously evaluating the choice of partner I had made. How could he not love this dish? But in true Brandon fashion, he committed to giving it a try.

I just had to be patient. The cream, nutmeg, sage, prosciutto, and pumpkin make a magic all their own. I knew they wouldn’t let me down. I plated up a small portion and served it to Brandon. One bite down. Two bites down. After the third bite he looked directly at me. Judgment time. “I hope you’re OK not having leftovers because I’m pretty sure there won’t be any left once I’m done.”

SUCCESS!!

Today, this pasta is one of his all-time favorites and a sure sign that fall is on the way. This year I’ve made it later than usual thanks to the abnormally warm weather, but that won’t stop us from throwing on some comfy clothes, turning on a movie, and having a great date night in. Happy fall y’all!

Pumpkin Prosciutto Pasta

Serves 6|Prep: 10 minutes|Cook: 25 minutes

Ingredients

• 1 lb corkscrew pasta
• 3 oz. package of sliced prosciutto
• ¾ cup pumpkin puree
• 2 tsp. onion powder
• ½ tsp. nutmeg
• ¾ cup heavy cream
• 2/3 cup chicken broth
• ¼ cup grated Parmesan cheese
• 3 Tbs. chopped fresh sage
• 1 Tbs. olive oil
• Salt and pepper

Steps

1. Bring a large pot of water to a rolling boil. Heavily salt the water and add the pasta. Cook until al dente. Drain and set aside.
2. Meanwhile, add olive oil to a large, high edged skillet and place over medium heat. Pull apart the prosciutto slices with your fingers and add to the skillet. Stir and cook until it becomes brown and crisp (about 5 minutes). Remove from skillet to a plate with paper towels. Blot excess oil.
3. In the newly empty skillet, add the pumpkin, onion powder, nutmeg, heavy cream, and chicken broth. Whisk to combine and bring to a simmer. Simmer 5 minutes, stirring often, until thickened. Add Parmesan cheese and sage. Salt and pepper to taste.
4. Add the cooked pasta and half of the browned prosciutto to the skillet sauce and toss.
5. Top with remaining prosciutto and extra Parmesan cheese.
6. Enjoy!