Pumpkin & Sage Rigatoni
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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