Rigatoni with Apple and Squash
Photography by Marcus Nilsson
- 6Servings
Ingredients
- 1 pound rigatoni pasta
- 8 ounces bacon, thinly sliced
- 10 sage leaves
- 2 shallots, minced
- 1 tart apple, sliced
- 3 cups Roasted Squash, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper
- 1/4 cup chopped fresh parsley
Preparation
Cook pasta until al dente. Drain, reserving 1 cup cooking water. In same pot, cook bacon until just crisp; transfer to paper towels. Add sage to hot bacon fat and cook until crisp, 2 to 3 minutes. Transfer to plate. Add shallots and apple and cook, 5 minutes. Add pasta, squash, cooking water, bacon and parmesan; season with salt and pepper and toss. Top with crumbled sage and parsley.
