Preparing Quick Pumpkin Rigatoni with Candied Prosciutto and Walnuts is simple and straightforward. Follow these easy steps to create a dish that’s sure to impress:

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.

2. Sauté the Walnuts: In a large skillet, heat olive oil over medium heat. Add the chopped walnuts and sauté for about 3-4 minutes, or until they are golden and fragrant. Remove them from the skillet and set aside.

3. Prepare the Sauce: In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Add the pumpkin puree, heavy cream, nutmeg, and half of the Parmesan cheese. Stir until well combined and cook for 5 minutes over low heat.

4. Combine Pasta and Sauce: Add the cooked rigatoni to the sauce and toss to coat. If the sauce is too thick, gradually add some reserved pasta water until you reach the desired consistency.

5. Add Candied Prosciutto: Stir in the chopped candied prosciutto and season with salt and pepper to taste. Mix until everything is evenly distributed.

6. Serve Immediately: Transfer to serving bowls or a large serving platter. Top with remaining Parmesan cheese, sautéed walnuts, and freshly chopped parsley for garnish.

These simple steps will lead you to a delightful dish of Quick Pumpkin Rigatoni with Candied Prosciutto and Walnuts that everyone will love!