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Rigatoni with Pumpkin and Bacon Sauce

Source: Pasta - Cooking with Style
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 6
3 cups chopped pumpkin fresh or 1 1/4 cups canned pumpkin puree
1 lb rigatoni
6 1/2 oz bacon, cut into dice
1 clove garlic, finely chopped
1/2 cup heavy cream
1 tablespoon finely chopped parsley
1 cup freshly grated parmesan cheese
Rigatoni with Pumpkin and Bacon Sauce Recipe at
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.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Rigatoni: Al Dente Pasta Lovers' Favorite
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 487
Fat. Total: 19g
Fiber: 3g
Carbohydrates, Total: 60g
Sodium: 482mg
% Cal. from Fat: 35%
Cholesterol: 49mg
Protein: 21g
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