Recipe
1 onion
2 garlic cloves
200 g bacon
4 tablespoons pumpkin puree
100 g Parmesan cheese
4 dl cream
350 g rigatoni pasta
Fresh basil
Salt
Black pepper
Garlic powder (to taste)
Chili powder (to taste)
Start by bringing a large pot of water to a boil, then add salt and rigatoni pasta. Cook the pasta according to the package instructions until al dente. Meanwhile, in a hot pan, cook the bacon until crispy, reserving the bacon fat in the pan. Transfer the cooked bacon to a paper towel-lined plate to absorb any excess fat. In the same pan, add the chopped onion and garlic, and sauté for about 2-3 minutes until they soften. Then add the pumpkin puree and cream, stirring well, and let the mixture simmer on low heat until the sauce thickens slightly. Once the sauce is ready, add the grated Parmesan cheese along with salt, black pepper, garlic powder, and chili powder, mixing until the cheese has melted into the sauce. Pour the cooked rigatoni into the sauce pan and toss well to coat the pasta evenly. Finish the dish by crumbling the cooked bacon on top and garnishing with fresh basil, a sprinkle of black pepper, a drizzle of olive oil, and additional grated Parmesan cheese to taste.
Enjoy this delicious and hearty pumpkin rigatoni pasta, perfect for a cozy autumn dinner!
