RIGATONI WITH PUMPKIN AND BACON
While it's best known as a pie filling, there's a place for pumpkin in savory dishes, too. Here, rigatoni shares a bowl with a satisfying sauce made from pumpkin, bacon, cream, and sage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil; add salt. Put bacon into a large skillet over medium heat. Cook, stirring, until bacon is almost crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels; let drain.
- Add onion to skillet with bacon grease. Cook, stirring, until soft, 12 to 15 minutes. Add pumpkin, sage, 1/2 teaspoons salt, and the allspice. Cook, stirring occasionally, 5 minutes. Add stock and cream; bring to a boil. Reduce heat to medium-low, and simmer until pumpkin is soft and sauce has thickened slightly, about 25 minutes. Season with pepper.
- Meanwhile, add pasta to boiling water, and cook until al dente. Drain pasta, and add to skillet. Add the bacon and Parmesan, and toss to combine. Divide among bowls. Serve with Parmesan on the side, and garnish with pepitas.
CREAMY PUMPKIN BAKED RIGATONI
Rigatoni and creamy pumpkin bechamel sauce team up to create this simple, scrumptious macaroni-and-cheese-esque baked pasta dish.
Provided by Kare for Kitchen Treaty
Time 55m
Number Of Ingredients 11
Steps:
- Boil the pasta until just al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside.
- Preheat the oven to 375 degrees Fahrenheit.
- In a medium saucepan over medium heat, add 3 tablespoons olive oil. Add the onion and cook, stirring frequently, until they begin to turn transparent, about 4 minutes.
- Add the flour, salt, and pepper. Stir constantly over medium heat for about three minutes.
- Stir in the milk and pumpkin. Add the bay leaf.
- Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens.
- Add the nutmeg and taste. Add additional nutmeg and more salt and pepper if desired.
- Remove sauce from heat. Remove and discard the bay leaf.
- Pour the sauce over the cooked rigatoni and gently toss until all pasta is coated.
- Pour coated pasta into a 5-inch x 8-inch baking dish. Sprinkle with grated Parmesan, and then drizzle with 1 tablespoon olive oil.
- Bake for 25-30 minutes until it's bubbly throughout and golden brown on the top.
- Serve.
RIGATONI WITH PUMPKIN AND BACON SAUCE
Make and share this Rigatoni With Pumpkin and Bacon Sauce recipe from Food.com.
Provided by Veghead
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut pumpkin into bite-size pieces and steam until soft. Mash the pumpkin gently.
- Cook the pasta in boiling salted water until al dente. Drain.
- While pasta is cooking, prepare the sauce. Sauté the bacon with the garlic until the bacon is crisp.
- Put the mashed pumpkin into a saucepan and gradually stir in the cream. Add the bacon and garlic mixture and the parsley and gently warm the sauce. Season with freshly ground pepper.
- Stir the grated Parmesan into the drained pasta. Add the sauce and toss to mix well. Serve immediately in heated bowls.
Nutrition Facts : Calories 591.1, Fat 29.5, SaturatedFat 13, Cholesterol 126.6, Sodium 657.6, Carbohydrate 59.9, Fiber 4, Sugar 3.3, Protein 21.8
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