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Perfect Creamy Pumpkin Sage Pasta with Crispy Prosciutto Recipe

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This creamy pumpkin sage pasta with crispy prosciutto is a cozy, comforting dish that comes together in about 25 minutes. The velvety pumpkin sauce, earthy sage, and salty, crunchy prosciutto create a magical combination that feels fancy enough for company but is easy enough for a weeknight dinner.

Ingredients

Scale
  • 12 oz (340g) pasta (rigatoni, fusilli, or pappardelle recommended)
  • 1 cup (240g) 100% pure pumpkin puree (not pumpkin pie filling)
  • 10–12 fresh sage leaves
  • 4 oz (115g) thinly sliced prosciutto
  • 3 tablespoons (42g) unsalted butter
  • 3 cloves garlic, minced
  • ¼ cup (60ml) heavy cream
  • ½ cup (120ml) low-sodium chicken or vegetable broth
  • ½ cup (50g) freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • Pinch of nutmeg (optional but recommended)

Instructions

  1. Fill a large pot with water, season generously with salt, and bring to a rolling boil over high heat.
  2. While the water heats, place a large skillet over medium heat. Add prosciutto slices in a single layer and cook for 2-3 minutes per side until deep golden brown and crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Do not wipe out the pan.
  3. Reduce heat under the skillet to medium-low. Add 3 tablespoons of butter to the pan with the prosciutto fat. Once melted and bubbling, add fresh sage leaves and cook for 30-60 seconds until they start to crisp and become fragrant. Remove sage leaves and set aside with prosciutto.
  4. Add minced garlic to the butter in the pan and sauté for about 30 seconds, stirring constantly, until fragrant. Do not let it brown.
  5. Pour in pumpkin puree, chicken broth, and heavy cream. Whisk until smooth. Bring to a gentle simmer over medium heat, then reduce heat to low. Cook for 3-4 minutes, stirring occasionally, until slightly thickened.
  6. Add pasta to the boiling water and cook according to package directions until al dente. Before draining, reserve about 1 cup (240ml) of starchy pasta water.
  7. Drain the pasta (do not rinse) and add directly to the skillet with the pumpkin sauce. Toss together with tongs. Add reserved pasta water, ¼ cup at a time, tossing after each addition, until the sauce is silky and coats each piece of pasta perfectly (about ½ cup total).
  8. Remove skillet from heat. Sprinkle in grated Parmesan cheese and a pinch of nutmeg (if using). Toss until cheese is melted and incorporated. Taste and season with salt and black pepper as needed.
  9. Divide pasta among warm bowls. Top each serving with crispy prosciutto and fried sage leaves. Add extra Parmesan on top if desired.

Notes

Don’t skip the pasta water—it’s key for a silky sauce. Watch the sage carefully as it can burn quickly. For best results, start the sauce just before adding pasta to the boiling water so both are ready at the same time. Taste as you go to adjust seasoning.

Nutrition

Keywords: creamy pumpkin pasta, pumpkin sage pasta, crispy prosciutto pasta, fall pasta recipe, easy pasta dinner, comfort food, pumpkin sauce pasta

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