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Pumpkin Rigatoni

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cuisine: , , ,
Courses: ,
Servings: 4
Best Season: Fall, Winter
Description

Rigatoni served in a velvety pumpkin sauce topped with bacon. 

Ingredients
  • 1 lb Rigatoni
  • 2.5 cup Squash (diced. See notes above.)
  • 4 slices bacon
  • 3 cup Water (substitute chicken or vegetable stock)
  • 2 clove Garlic
  • 4 Sage leaves
  • 1 pinch salt
  • 1 pinch Black pepper
Instructions
  1. 1
    Dice the squash

    Carefully cut the squash into 1/2 inch cubes. 

    You can keep and roast the seeds.
  2. 2
    Cook the squash

    In a pot add the pumpkin, water, garlic, sage leaves, salt and pepper. Bring to a simmer and cook for 20 minutes or until the squash is tender. 

    For added flavor you can cook the squash in vegetable or chicken stock instead of water.
  3. 3
    Blend the squash

    Using an immersion or traditional blender, blend the pumpkin with 1/3 cup of the water it was cooking in. Blend until smooth and the consistency of thick applesauce. 

  4. 4
    Cook the bacon

    Add the bacon to a cold skillet and fry on medium-high until crispy. Remove and set aside on a plate. 

    Wipe out the pan leaving a bit of the bacon grease behind. 

  5. 5
    Boil the pasta

    Cook the rigatoni in pot of well salted water according to the time on the pack for al dente. 

  6. 6
    Prepare the sauce

    Add the pumpkin puree to the skillet the bacon was in and place on medium-low. Add the rigatoni and 1/4 cup of the pasta water to the skillet. Toss to combine and create a creamy sauce. If the sauce is too thick, add more pasta water. If too thin, continue cooking to reduce the sauce. 

    Serve with the crumbled bacon and parmigiano reggiano and fresh black pepper.

Read it online: https://marceats.com/recipe/pumpkin-rigatoni/