Pleasseeeeeeeee make this recipe soon because I’m telling you, it’s absolutely sensational and divineeeeeee!!!!!!!! The combination of the creamy rich sauce and crispyyyyy prosciutto and rosemary is just next level! Full recipe below!
Pumpkin Rigatoni
1 Tbsp of Olive Oil
2 Tbsp of Unsalted Butter
2 Shallots, finely chopped
3 Cloves of Garlic, minced
1 Cup of Pumpkin Puree
1 cup of Chicken Stock
1/2 cup of Heavy Cream
1/2 cup of Grated Parm
12oz of Rigatoni
Crispy Prosciutto:
Drizzle of Olive Oil
4oz of Prosciutto
2 Pieces of Rosemary, needles stripped off the stem, about 2 tbsp worth of “needles”
Process:
1) Fill a large pot with water, add a generous pinch of salt and bring to a boil.
2) In a high sides large skillet (large enough to hold the sauce and pasta) over medium heat, add the olive oil and butter, once the butter is melted add the shallots, saute about 3 minutes then add the garlic, cook one more minute then add the stock, cream, pumpkin puree and salt and pepper (be generous with the pepper) and allow everything to simmer together gently, at this point, add the pasta to the boiling water and cook about 2 minutes shy of packaging instructions.
3) While the pasta is cooking, in a large skillet add a drizzle of olive oil and heat over medium high heat, then add the prosciutto (in one layer so you might need to do this in batches) and sprinkle over the rosemary, cook just a minute or so on both sides or until the prosciutto and rosemary are nice and crispy, then remove to a plate and set aside.
4) Once the pasta is ready, reserve about 1/2 cup of the starchy cooking water, add the pasta to the sauce along with the parm and a drizzle of the starchy water, cook everything together for a couple minutes. When ready to serve, crumble over the crispy prosciutto and rosemary and dig in!
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