PUMPKIN RIGATONI RECIPES

RIGATONI WITH PUMPKIN AND BACON RECIPE | MARTHA STEWART

Rigatoni with Pumpkin and Bacon Recipe | Martha Stewart image

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 Pork Recipes

Number Of Ingredients 12

Ingredients

Coarse salt
8 slices bacon, coarsely chopped
1 medium onion, halved and thinly sliced
1 sugar pumpkin (about 3 pounds), peeled and halved, seeds removed, and flesh cut into 3/4-inch cubes
1 tablespoon finely chopped fresh sage
1/4 teaspoon allspice
1 1/2 cups homemade or low-sodium store-bought chicken stock
3 tablespoons heavy cream
Freshly ground pepper
1 pound rigatoni
1/2 cup finely grated Parmesan cheese, plus more for serving
2 tablespoons hulled raw pepitas (pumpkin seeds), toasted, for garnish

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 THYME RIGATONI RECIPE | MARTHA STEWART

Pumpkin Thyme Rigatoni Recipe | Martha Stewart image

Any shaped pasta, such as penne, farfalle, and fusilli, can substitute for the rigatoni.

Provided by Martha Stewart

Categories Pasta and Grains

Number Of Ingredients 10

Ingredients

1/2 pound rigatoni
1 teaspoon extra-virgin olive oil
1 medium-size onion, coarsely chopped
1/4 cup brown sugar
1 small sugar pumpkin, peeled, seeded, and cut into chunks
2 cups Homemade Chicken Stock or low-sodium canned chicken stock, skimmed of fat
1 teaspoon cinnamon
2 teaspoons lemon juice
2 teaspoons thyme
Salt and freshly ground black pepper

Steps:

In a large pot of boiling salted water, add the rigatoni and cook until al dente.
Meanwhile, in a nonstick skillet over medium heat, heat the oil. Add the onion and saute until translucent, about 3 minutes. Add the sugar and stir until dissolved. Stir in the pumpkin. Add the chicken stock and reduce the heat to low. Cook until the sauce is thickened and the pumpkin is fork-tender.
Add the cinnamon, lemon juice, thyme, and salt and pepper to taste. Toss in the pasta and serve.

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Total Time 43 minutes
Category Food & Recipes
Calories 453 calories per serving

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