Pumpkin Rigatoni
Instead of PSL in the fall I look forward to making pumpkin pasta! For those that never had real pumpkins or squash in a non-dessert, it doesn't taste like PSL or pumpkin pie. Squash has a sweet and earthy flavor like sweet potatoes or carrots.
This version of squash pasta doesn't have cream, milk or any dairy. Most of the time when you hear to cream something in Italian cuisine it essentially means making something creamy or velvety. This sauce is the perfect example of that. We are able to get the pumpkin puree creamy by tossing it with the pasta water and cooking for a minute.
What type of squash can I use?
This recipe will work with any variety of winter squash. Such as pumpkin, acorn, butternut, kabocha, hubbard etc. If you can only access canned pumpkin (not pumpkin pie filling) that would work too but you will want to add some sage and garlic to it as well as a splash of water.
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- 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
- Dice the squash
Carefully cut the squash into 1/2 inch cubes.
You can keep and roast the seeds. - 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. - 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.
- 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.
- Boil the pasta
Cook the rigatoni in pot of well salted water according to the time on the pack for al dente.
- 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.