Pumpkin rigatoni with crispy prosciutto and rosemary

Heat olive oil in a small skillet until really hot; add the prosciutto and rosemary and cook until crispy, in batches. Remove to a plate to cool.

Bring the pasta water to a boil. In a large skillet, saute the shallots in a little butter and olive oil; add the garlic and saute a bit.

Add the chicken stock, pumpkin puree, heavy cream, salt and pepper (sage optional), stir and simmer while the rigatoni cooks, about 8 minutes.

Cook the rigatoni a couple of minutes shy of al dente; strain, reserving a little starchy water.

Add the pasta to the sauce and cook together 2 to 3 minutes, adding plenty of cheese, until thick and creamy.

Serve topped with the crispy prosciutto and rosemary and lots of parmesan.