Rigatoni with Apple and Squash

Rigatoni with Apple and Squash
  • 6Servings


  • 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


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.