From Martha Stewart Living Omnimedia
This toothsome pasta utilizes fresh pumpkin and its seeds.
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
rigatoni with pumpkin and bacon
Courtesy of Martha Stewart
Serves: 4
Ingredients
U.S. Metric Conversion chart
Coarse salt
8 slice(s) bacon, coarsely chopped
1 medium onion, halved and thinly sliced
1 (3-pound) sugar pumpkin, peeled and halved, seeds removed, and flesh cut into 3/4-inch cubes
1 tablespoon(s) finely chopped fresh sage
1/4 teaspoon(s) allspice
1 1/2 cup(s) homemade or low-sodium store-bought chicken stock
3 tablespoon(s) heavy cream
Freshly ground pepper
1 pound(s) rigatoni
1/2 cup(s) finely grated Parmesan cheese, plus more for serving
2 tablespoon(s) hulled raw pepitas (pumpkin seeds), toasted, for garnish
Directions
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.lime wedges.tter).rve with the leg sticks.ping