100g thinly sliced prosciutto, chopped in small pieces
2 Tbsp. Tuscan Herb Olive Oil
2-3 shallots, finely chopped
1/3 c. pumpkin purée (not pie filling)
1 c. heavy whipping cream
1 c. chicken stock
1/4 tsp. ground nutmeg
pinch of smoked paprika
pinch of oregano
1 c. Mozzarella cheese, grated
1/2 c. Smoked Gouda cheese, grated
1.5 c. penne pasta
salt and pepper to taste
Heat olive oil in large skillet on medium-low. Add Prosciutto and cook until most pieces are crispy. Remove from pan and put onto plate with paper towel.
Add chopped shallot to pan on low heat and cook until translucent. Add pumpkin, whipping cream, chicken stock, nutmeg, paprika, and oregano; whisk slowly and let come to simmer. Season with salt and pepper as desired.
In a medium pot, add water and let come to boil. Add penne and cook until pasta is al dente. Drain noodles but keep 1/8 cup of pasta water.
Add cooked noodles to the simmering pumpkin sauce, along with the 1/8 cup pasta water. Mix together until noodles are well coated. Mix in mozzarella cheese and place lid on skillet, letting cheese melt and thicken the sauce.
Before serving add in the crispy Prosciutto (leave a bit over to garnish if desired), stir.
Top with grated Smoked Gouda cheese and enjoy!
Recipe and photos submitted by Julianna Sawatzky.
Prairie Oils Note: May we suggest also drizzling with a hint of the Roasted Pumpkin Seed Oil for a decadent, toasty and nutty finish. This will up the melt in your mouth factor just a bit. Yum!