Rigatoni With Pumpkin And Bacon Recipes

CREAMY PUMPKIN PASTA WITH CRISPY BACON

Steps:

• Pre-heat the oven to 200°c and line a baking tray with foil.
• Combine the pumpkin, honey, salt and olive oil in a mixing bowl then transfer to the prepared baking tray. Add the thyme and place in the oven.
• Allow the pumpkin to roast for 30-45 minutes until starting to caramelize and cooked through.
• Remove from the oven, discard the thyme and transfer to a bowl then puree with an emersion blender. Add a splash of milk to make the blending a little easier.
• In a large frying pan, fry the onion and garlic until soft and translucent then add the pumpkin puree and stock. Allow to come to a simmer then stir in the bacon fat.
• Remove from the heat and add the parmesan cheese. Season to taste.
• Stir in the cooked pasta and toss to coat well. At this stage you can add a little of the pasta's cooking water to loosen the sauce if necessary.
• Serve the pasta topped with crispy bacon and a grating of Parmesan cheese.

RIGATONI WITH PUMPKIN AND BACON

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.

RIGATONI WITH ROASTED PUMPKIN AND GOAT CHEESE

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
• Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.

CREAMY PUMPKIN BAKED RIGATONI

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.