Rigatoni With Pumpkin And Bacon Sauce Food

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.

PUMPKIN & BACON PASTA SAUCE

Steps:

• Fry the onion and bacon until cooked.
• Add the white wine, stock, pumpkin, and cream and heat gently.
• Remove from heat, and stir through Parmesan cheese.
• Check for seasonings and add as necessary.
• Serve over the pasta of your choice (I like Penne).
• Serve sprinkled with parsley and offer extra Parmesan.

BACON & PUMPKIN PASTA

Steps:

• Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.
• Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.
• Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.

RIGATONI WITH PUMPKIN AND BACON SAUCE

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.