Roasted Pumpkin Pasta Prosciutto

This Roasted Pumpkin Pasta with Crispy Prosciutto is the coziest pasta experience for crisp autumn evenings. The balance of sweet roasted pumpkin and golden sage with parmesan and crunchy shards of prosciutto feels so warming yet special. Perfect for both lazy weekends and impressing family around the table.

When I first tested this for my mom's birthday, she claimed it was one of the best pasta dishes she'd had. Now it is the signature comfort meal we welcome every October.

Ingredients

• Pumpkin cubes: Sweet, earthy base Roasting brings out their natural sugars Look for sugar pumpkin or kabocha that feels heavy for its size and has deep orange flesh
• Fresh garlic: Adds punchy aroma and warmth Go for firm cloves without sprouts
• Yellow onion: Lends subtle sweetness and savory depth Choose onions with no soft spots or green shoots
• Rigatoni or penne: Tubular shapes trap the creamy sauce inside Use high-quality dried pasta with a rough surface for best cling
• Heavy cream: Brings silkiness to the sauce Use fresh cream with a short ingredient list
• Parmesan cheese: Salty umami richness Always buy a wedge and grate fresh for the best melt and flavor
• Prosciutto: Adds decadent salty crunch Have it sliced paper-thin at the deli
• Olive oil: For roasting the pumpkin and building flavor in the pan Use extra virgin for peppery notes
• Fresh sage: Pairs beautifully with pumpkin Fresh is best but dried works in a pinch The leaves should be soft and fragrant not brittle
• Salt and pepper: Essential seasoning Taste as you go for balanced flavor
• Optional fried sage leaves: For garnish and a crispy herbal bite Sage turns crackly and aromatic when quickly fried in butter

Instructions

Preheat the Oven:

Set your oven to 200 degrees Celsius or 400 degrees Fahrenheit This will ensure the pumpkin roasts evenly and caramelizes for deep flavor

Roast the Pumpkin:

Toss the pumpkin cubes with one tablespoon of olive oil and a good pinch of salt and pepper Make sure the cubes are well coated so they caramelize on all sides Spread them onto a large baking sheet in a single layer Roast for twenty five to thirty minutes turning halfway so every cube gets golden edges The pumpkin should be fork tender and deeply golden when ready

Crisp the Prosciutto:

While the pumpkin roasts heat a large skillet over medium heat Lay out the prosciutto slices without overlapping them Let them fry for about one to two minutes per side The fat will render and the edges will curl up Transfer the prosciutto to a plate lined with paper towels and let it cool It will continue to crisp as it sits Once cooled break it into rustic shards

Cook the Pasta:

Bring a large pot of salted water to a boil Add your rigatoni or penne and cook just until al dente according to package instructions Reserve half a cup of pasta water before draining This starchy water will help create a silky sauce

Sauté the Aromatics:

In the same skillet you cooked the prosciutto add the remaining tablespoon of olive oil Add the chopped onion and minced garlic Let them cook on medium low heat for three to four minutes Stir frequently and stop when fragrant and translucent but not browned

Build the Sauce:

Stir the roasted pumpkin cubes and chopped sage into the skillet with the onion and garlic Mix gently so the pumpkin holds its shape but the flavors meld

Finish the Pasta:

Add the cooked pasta to the skillet Pour in the heavy cream and about half of the reserved pasta water Toss well over low heat so everything is coated Sprinkle in the parmesan cheese and continue stirring Watch as the cheese melts and the sauce turns creamy Add more pasta water if needed to loosen

Season and Garnish:

Taste and adjust with salt and pepper Divide among bowls and top with the crispy prosciutto shards Extra parmesan and butter fried sage leaves make a beautiful finishing touch

Save It

I never skip the crispy prosciutto when making this dish The salty crunch is my favorite part and even my youngest calls dibs on the largest shards As a family we sometimes let the kids fry sage leaves for garnish which makes dinner feel extra special

Storage Tips

This pasta keeps well for up to three days in the fridge Store in an airtight container for the best flavor To reheat add a splash of water or cream and gently warm on the stove The prosciutto will lose crispness but the taste remains delicious

Ingredient Substitutions

If you cannot find pumpkin butternut squash is an excellent swap Pasta shapes can change too Try fusilli or shells for a change of pace For an easy vegetarian pasta use toasted walnuts or pine nuts in place of prosciutto

Serving Suggestions

This pasta makes a great centerpiece paired with a simple green salad and a crisp Italian white wine A loaf of rustic sourdough is ideal for scooping up every bit of sauce Sometimes I serve it with roasted brussels sprouts on the side for a full autumn meal

Cultural Background

Pasta with squash and sage is a beloved combination in northern Italy The pairing of creamy vegetables with salty cured meat shows up in comfort dishes all over the region Each home cook puts their own twist on the formula which is why adding crispy prosciutto makes this dish feel uniquely mine

Seasonal Adaptations

Use delicata squash or acorn squash in early winter Add sautéed greens like spinach in spring for freshness Top with roasted mushrooms in late autumn for earthiness

Success Stories

The first time I made this for friends everyone hovered in the kitchen sneaking extra parmesan before dinner It easily wins over anyone who says they do not like pumpkin because the sweetness is subtle and the texture is so satisfying One neighbor requested the recipe and now makes it every holiday

Freezer Meal Conversion

You can roast the pumpkin in advance and freeze in portions for quick dinner assembly The finished pasta itself does not freeze well but the components do Store leftover roasted squash flat in bags for up to three months Reheat directly into the pan with cream and pasta water for a weeknight shortcut

Save It

Enjoy the golden comfort of this roasted pumpkin pasta for a true autumn treat The crispy prosciutto and sage make each bowl feel festive and special

Common Questions About Recipes

→ Can I use butternut squash instead of pumpkin?

Yes, butternut squash makes a great substitute and offers similar sweetness and texture in this dish.

→ How do I achieve crispy prosciutto?

Cook thin prosciutto slices in a skillet over medium heat until crisp, then cool and break into shards for topping.

→ Can this be made vegetarian?

Absolutely! Omit the prosciutto and add toasted walnuts or pine nuts for a nutty crunch instead.

→ What is the best pasta shape to use?

Rigatoni and penne work well, as their ridges hold the creamy pumpkin sauce beautifully.

→ Which wine pairs well with this dish?

A crisp white wine such as Pinot Grigio complements the flavors and lifts the creamy sauce.

→ Can I prepare roasted pumpkin in advance?

Yes, roast the pumpkin ahead and store in the fridge. Reheat gently before adding to the sauce.