Baked Pumpkin Pasta with Sage and Crispy Prosciutto

Favorite flavors of fall bubble together in this decadent casserole. Italy’s long history of serving pasta with pumpkin, or Pasta con Zucca is time-honored and well-respected. The classic combination of sweet pumpkin and earthy sage spiked by salty prosciutto is a proven champion. Basically, an un-cheesed mac & cheese, this is pure, delicious comfort. Just be sure to use a can of pure pumpkin purée as opposed to a sweetened and spiced “pie filling.”

 

 

Baked Pumpkin Pasta with Sage and Crispy Prosciutto

Serves 4

 

1 teaspoon extra-virgin olive oil

2 ounces thinly sliced prosciutto

8 ounces rigatoni, or other short tubular pasta

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup half and half

1 cup unsalted or low-sodium chicken broth

4 ounces Fontina cheese, shredded (1 cup)

2 ounces Parmigiano-Reggiano (1/2 cup)

1 15 ounce can pumpkin purée

½ teaspoon salt

¼ teaspoon freshly-ground black pepper

⅛ teaspoon grated nutmeg

2 tablespoons chopped fresh sage, divided

 

Preheat oven to 400 degrees.

Spray an 8 x 11-inch baking dish with cooking spray.

Cut the prosciutto crosswise into 1-inch ribbons. In a skillet over medium heat, sauté the prosciutto in the olive oil for about 3 to 5 minutes, until crisp. Remove to a paper towel and set aside.

Meanwhile, boil the rigatoni in plenty of salted water to 2 minutes shy of al dente. (Pasta will continue to cook later in the oven.)

In a medium saucepan over medium heat, melt the butter and add the flour, whisking to avoid any lumps. Raise the heat to medium high, and add the broth and half and half, constantly whisking. Continue whisking occasionally until mixture comes to a boil. Reduce the heat to medium low and add the cheeses, pumpkin, salt, pepper, nutmeg, 1 tablespoon sage, and reserved crispy prosciutto. Add the cooked pasta mix to thoroughly combine.

Pour the mixture into the prepared baking dish and bake on center rack for 30 to 35 minutes until edges are nicely browned. Remove from oven and allow to cool for 10 to 15 minutes. Sprinkle with reserved chopped sage and serve.