Rigatoni With Pumpkin And Bacon Recipes

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.

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.

RIGATONI WITH SAVOY CABBAGE, BACON, AND MUSHROOM SAUCE

Steps:

• In a Dutch oven, heat oil over medium heat. Add garlic and bacon, and cook, stirring occasionally, until bacon fat is rendered and garlic slightly browns, 10 to 12 minutes. Add peperoncino, letting it toast slightly, before stirring in.
• Add cabbage and mushrooms; season with salt. Briefly stir vegetables, cover, reduce heat slightly, cook for 4 minutes, and stir again. Repeat until vegetables have wilted and are mixed together. Continue to simmer, covered, stirring occasionally, for about 1 hour, adding 1/2 cup broth or water at a time, as necessary.
• Uncover pan, and cook, stirring frequently and moistening sauce with broth or water as needed, until cabbage is completely soft; remove from heat. Use immediately, or refrigerate in airtight containers for up to 1 week.
• Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain pasta, and transfer to cabbage mixture; toss to combine. Serve immediately sprinkled with cheese.

RIGATONI WITH BACON, SPINACH AND TWO CHEESES

Steps:

• Cook bacon in a heavy, large skillet over medium heat until crisp.
• Transfer bacon to paper towels and drain.
• Pour off all but 3 Tbsp.
• drippings from the pan.
• Add bell pepper and onion to the skillet and sauté until tender.
• Remove skillet from heat.
• Meanwhile, cook rigatoni in a large pot of salted boiling water until tender but firm.
• Drain and immediately return pasta to the same pot.
• Add the cheeses and butter until they melt and coat the pasta.
• Add spinach and brandy and toss over medium heat until the spinach wilts.
• Gently mix in the red bell pepper mixture and the bacon.
• Season to taste with salt and pepper.
• Garnish with walnuts and chives and serve immediately.

MAKEOVER RIGATONI WITH BACON AND ASPARAGUS

Steps:

• Fill a 6-qt. stockpot 3/4 full with water; bring to a boil. Add asparagus; cook, uncovered, 3 minutes or until tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry., Return water to a boil; cook rigatoni according to package directions. Meanwhile, in a small saucepan, heat butter and oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until slightly thickened. Stir in mozzarella cheese until melted., Drain rigatoni; return to pan. Stir in asparagus, bacon, parsley, salt, pepper and cream sauce. Sprinkle with Parmigiano-Reggiano cheese.