Name: Pumpkin and bacon rigatoni
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 750g Kent pumpkin, peeled, cut into 2cm pieces; 27.30 gm olive oil; 375g dried rigatoni pasta; 200g pkt Brand Diced Bacon; 1 red onion, chopped; 189.38 gm thickened cream; 2 tomatoes, chopped; 125.00 ml basil leaves; 82.50 ml finely grated parmesan

Pumpkin and bacon rigatoni

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Indulge in savory rigatoni with a sweet pumpkin and salty bacon twist for pasta perfection.

Ingredients:

750g Kent pumpkin, peeled, cut into 2cm pieces
27.30 gm olive oil
375g dried rigatoni pasta
200g pkt Brand Diced Bacon
1 red onion, chopped
189.38 gm thickened cream
2 tomatoes, chopped
125.00 ml basil leaves
82.50 ml finely grated parmesan

Instructions:

Preheat the oven to 220C (200C fan). Line a baking tray with parchment paper. Toss the pumpkin with 1 tsp of oil and season. Roast for 30 minutes, flipping halfway through, until caramelized and tender.
Cook the rigatoni in a large saucepan of boiling salted water until perfectly cooked. Drain the pasta, saving 1/3 cup of the cooking liquid.
In a deep frying pan over high heat, warm up the rest of the oil. Cook the bacon, stirring occasionally, until crispy, about 5 mins. Set aside 1/4 cup of the bacon. Add the onion to the pan and cook until tender, about 2-3 mins. Pour in cream and reserved cooking liquid and let it simmer until slightly thickened, around 3 mins. Add the pasta and toss it together. Gently mix in the pumpkin, tomato, and half of the basil. Top with parmesan, reserved bacon, and the rest of the basil.

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