Description

A transformative weeknight dinner featuring a rich, velvety pumpkin sauce that replaces traditional tomato sauce, tossed with ziti pasta and topped with crispy prosciutto and melted cheese.

Ingredients

Scale

1 can (15 oz / 425g) 100% pure pumpkin puree
1 cup (240ml) heavy cream
4 cloves garlic, minced
1/2 cup (120ml) vegetable or chicken broth, low-sodium
Salt and black pepper, to taste
10–12 fresh sage leaves, chopped
2 tablespoons butter
1 medium yellow onion, finely diced
1 pound (450g) ziti or penne pasta
4–6 slices prosciutto di Parma
2 cups (200g) low-moisture mozzarella cheese, shredded
1/2 cup (50g) freshly grated Parmesan cheese
1 cup reserved pasta water
1/2 teaspoon red pepper flakes (optional)

Instructions

Preheat oven to 375°F (190°C). Dice onion, mince garlic, chop sage, and grate cheeses.
Bring a large pot of salted water to a boil. Cook ziti until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining. Do not rinse pasta.
While pasta cooks, melt butter in a large skillet over medium heat. Sauté diced onion for 3-4 minutes until soft. Add garlic and sage, cooking for 1 minute until fragrant.
Pour in broth to deglaze the pan. Add pumpkin puree and heavy cream. Simmer for 3-4 minutes until sauce thickens slightly. Season with salt, pepper, and red pepper flakes.
Add drained pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water as needed to achieve desired consistency.
Transfer pasta mixture to a 9×13 inch baking dish. Sprinkle mozzarella and Parmesan evenly over the top.
Bake for 15 minutes until cheese is bubbly and slightly golden.
While ziti bakes, place prosciutto slices on a parchment-lined baking sheet. Bake for 5-7 minutes until crispy. Let cool slightly, then crumble.
Remove ziti from oven and let rest for 5 minutes. Top with crispy prosciutto, extra sage, and a drizzle of olive oil if desired. Serve immediately.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. Low-moisture mozzarella is essential to prevent a soupy sauce. Save pasta water to help the sauce cling to the pasta. Let the dish rest for 5 minutes before serving to allow the sauce to set. Leftovers can be stored in the refrigerator for up to 4 days; reheat with a splash of milk or cream.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 6
Sodium: 680
Fat: 24
Saturated Fat: 12
Carbohydrates: 55
Fiber: 3
Protein: 22

Keywords: pumpkin pasta, baked ziti, sage, prosciutto, creamy pasta, weeknight dinner, fall recipes, comfort food