Rigatoni with Pumpkin and Bacon Sauce
Indulge in the comforting flavors of autumn with this Rigatoni with Pumpkin and Bacon Sauce—a creamy, savory pasta dish that highlights the perfect balance of smoky, salty bacon and earthy pumpkin puree. Tender rigatoni is coated in a velvety sauce made with chicken broth, heavy cream, and Parmesan cheese, elevated by fragrant sautéed garlic, onion, and a hint of nutmeg for warmth. Crispy crumbled bacon adds irresistible texture and richness, while a pinch of crushed red pepper flakes provides a subtle kick. Ready in just 40 minutes, this easy fall recipe is ideal for a cozy dinner, topped with fresh parsley and extra Parmesan for a restaurant-worthy presentation. Perfect for fans of seasonal comfort food and quick weeknight meals!
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Recipe Information
Ingredients
- 12 oz rigatoni pasta
- 6 slices bacon
- 1 tbsp olive oil
- 1 yellow onion
- 3 garlic cloves
- 1 cup pumpkin puree
- 1.5 cups chicken broth
- 0.5 cups heavy cream
- 0.5 cups Parmesan cheese
- 0.25 tsp nutmeg
- 0.25 tsp crushed red pepper flakes
- to taste salt
- to taste black pepper
- 2 tbsp fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, heat a large skillet over medium heat. Add the bacon slices and cook until crispy, about 6-8 minutes. Transfer the cooked bacon to a paper towel-lined plate. Once cooled, crumble the bacon into small pieces and set aside. Leave about 1 tablespoon of bacon drippings in the skillet.
To the same skillet, add 1 tablespoon of olive oil and heat over medium. Finely dice the yellow onion and mince the garlic cloves. Add the onion to the skillet and sauté until softened, about 4-5 minutes. Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the pumpkin puree to the skillet and stir to combine with the onions and garlic. Gradually pour in the chicken broth, stirring constantly to create a smooth sauce.
Stir in the heavy cream, nutmeg, crushed red pepper flakes, and a generous pinch of salt and pepper. Lower the heat to medium-low and allow the sauce to simmer for 5 minutes, stirring occasionally.
Mix in the grated Parmesan cheese, allowing it to melt into the sauce. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until it reaches your desired consistency.
Add the cooked rigatoni to the skillet and toss to coat the pasta evenly in the pumpkin and bacon sauce.
Fold in the crumbled bacon pieces and stir to combine. Taste and adjust seasonings with additional salt and pepper if necessary.
Serve the rigatoni warm, garnished with a sprinkle of freshly chopped parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 4420 mg | 192% | |
| Total Carbohydrate | 143.9 g | 52% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 17.2 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 628 mg | 48% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1479 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
