684. RIGATONI with PUMPKIN and BACON

8 slices bacon, cut into 1-inch pieces
1 onion, peeled, cut into 1/2 inch dice
1.5 teaspoons coarse salt, plus more for cooking water
1/4 teaspoon freshly ground pepper
1 2 lb. pumpkin, such as Cheese or Small Sugar Pie, peeled, cut into 3/4 inch cubes
1 tablespoon chopped fresh sage
1/4 tsp. allspice
1.5 cups homemade or canned low-sodium chicken broth
3 tablespoons heavy cream
1 lb. rigatoni
1 cup freshly grated parmesan
2 tablespoons hulled pumpkin seeds

Cook bacon in a large, deep skillet over medium heat until fat is rendered and bacon is almost crisp, about 5 minutes. Remove from skillet with a slotted spoon, and drain on paper towels; set aside.

Add onion, salt, and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Add pumpkin, sage, and allspice; cook, stirring frequently, until pumpkin is coated with bacon fat, about 5 minutes.

Add stock; bring to a simmer. Reduce heat to medium-low; stir in cream; gently simmer until pumpkin is soft and sauce has thickened slightly, about 20 minutes.

Meanwhile, bring large pot of water to a boil. Salt the water, add rigatoni and cook until tender. Drain the pasta.

Add cooked pasta and bacon to skillet and stir gently to combine. Divide pasta among serving bowls. Serve topped with grated parmesan and pumpkin seeds.


courtesy of: Jessica, Brooklyn, New York