Pumpkin and bacon rigatoni
For pure pasta perfection, combine rigatoni with sweet pumpkin and salty bacon.
|
0:20
To Prep |
0:35
To Cook |
9
INGREDIENTS |
EASY
DIFFICULTY |
4
SERVINGS |
4.5
AVG RATING (5 Members) |
recipe
To my cookbook
- Ingredients
- Nutrition
|
Energy 3167kJ |
Fat saturated 16.50g |
|
Fat Total 35.30g |
Carbohydrate sugars 14.90g |
|
Carbohydrate Total 79.30g |
Dietary Fibre 10.60g |
|
Protein 25.10g |
Cholesterol mg |
|
Sodium 773.00mg |
All nutrition values are per serve.
- Method
-
Step 1
Preheat oven to 220C or 200C fan. Line a baking tray with baking paper. Toss pumpkin with 1 tsp oil. Season. Bake, turning once, for 30 mins or until tender and browned.
-
Step 2
Meanwhile, cook the rigatoni in a large saucepan of boiling salted water until al dente. Drain, reserving 1/3 cup cooking liquid.
-
Step 3
Heat remaining oil in a deep frying pan over high heat. Cook bacon, stirring, for 5 mins or until crispy. Reserve 1/4 cup bacon. Add onion to the pan and cook for 2-3 mins or until tender. Add cream and reserved cooking liquid. Simmer for 3 mins or until slightly thickened. Add pasta and toss to combine. Gently stir in pumpkin, tomato and half the basil. Sprinkle with parmesan, reserved bacon and remaining basil.
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