Pumpkin & Sage Rigatoni

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (403 g)
  • Calories 522.7
  • Total Fat - 10.3 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 19.3 mg
  • Sodium - 369.4 mg
  • Total Carbohydrate - 96.1 g
  • Dietary Fiber - 12.5 g
  • Sugars - 10.7 g
  • Protein - 15.8 g
  • Calcium - 159.1 mg
  • Iron - 2.7 mg
  • Vitamin C - 17.9 mg
  • Thiamin - 0.5 mg

Step 1

Cook pasta in a large saucepan of boiling, salted water until tender and then drain and then return pasta to pan and cover to keep warm.

Step 2

To make pumpkin sauce, place all ingredients in a medium saucepan over a medium to high heat and bring to the boil and then boil gently covered, for about 10 minutes or until pumpkin is tender.

Step 3

Remove from heat and stand, covered for 10 minutes to cool sauce3 slightly and then blend with a stick blender until smooth.

Step 4

Meanwhile heat oil in a medium, non-stick frying pan over a medium o high heat and add sage and prosciutto and cook, stirring for about 3 minutes or until crisp.

Step 5

To serve, stir pumpkin sauce through the pasta and top with the crumbled ricotta, sage and prosciutto.

Step 6

TIP - you can replace prosciutto with bacon or shaved torn ham.

Tips & Variations


No special items needed.

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