Rigatoni with Apple and Squash

By ccavaletti

Ingredients

• 1 lb rigatoni pasta
• 8 oz bacon, thinly sliced
• 10 sage leaves
• 2 shallots, minced
• 1 tart apple, sliced
• 3 c Roasted Squash, chopped
• 1/2 c grated Parmesan
• salt and pepper
• 1/4 c chopped fresh parsley

Details

Servings 4

Preparation

Step 1

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, 2-3 minutes. Transfer to a 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.