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    You are in: Home / Recipes / Rigatoni With Pumpkin and Bacon Sauce Recipe
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    Rigatoni With Pumpkin and Bacon Sauce

    Rigatoni With Pumpkin and Bacon Sauce. Photo by Babycat

    1/1 Photo of Rigatoni With Pumpkin and Bacon Sauce

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Veghead's Note:

    From the website as republished from "Pasta - Cooking with style".

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    Units: US | Metric


    1. 1
      Cut pumpkin into bite-size pieces and steam until soft. Mash the pumpkin gently.
    2. 2
      Cook the pasta in boiling salted water until al dente. Drain.
    3. 3
      While pasta is cooking, prepare the sauce. Sauté the bacon with the garlic until the bacon is crisp.
    4. 4
      Put the mashed pumpkin into a saucepan and gradually stir in the cream. Add the bacon and garlic mixture and the parsley and gently warm the sauce. Season with freshly ground pepper.
    5. 5
      Stir the grated Parmesan into the drained pasta. Add the sauce and toss to mix well. Serve immediately in heated bowls.

    Ratings & Reviews:

    • on November 10, 2009


      Although the concept of the pumpkin bacon sauce sounded scrumptious, when I actually made the sauce it was a bit too salty for our taste. I even used low sodium bacon. I think part of the problem might have been that I included the bacon drippings in the sauce since I wasn't sure whether to discard the drippings or not. Made for My Three Chefs 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rigatoni With Pumpkin and Bacon Sauce

    Serving Size: 1 (195 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 591.1
    Calories from Fat 265
    Total Fat 29.4 g
    Saturated Fat 13.0 g
    Cholesterol 126.5 mg
    Sodium 657.6 mg
    Total Carbohydrate 59.9 g
    Dietary Fiber 4.0 g
    Sugars 3.3 g
    Protein 21.7 g

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