Rigatoni with Pumpkin and Bacon

Martha Stewart Living

Makes 4-6 servings

    8 slices bacon cut 1-in pieces                                 
    1 onion cut 1/2-in dice                                        
    1 1/2 teaspoons salt                                           
    1/4 teaspoon pepper                                            
    2 pounds pumpkins peel, cut 3/4-in cubes                       
    1 tablespoon chop fresh sage                                   
    1/4 teaspoon ground allspice                                   
    1 1/2 cups chicken broth                                       
    3 tablespoons heavy cream                                      
    1 pound rigatoni                                               
    1 cup fresh grate parmesan cheese                              
    2 tablespoons shelled 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 slightly thickened, about 20 minutes.

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

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