How to Make Pumpkin Rigatoni with Cream

This is a quite easy recipe to make and the pumpkin sauce has a different taste to it and the recipe makes for about four people.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 pound of rigatoni (1 box)
• 2 tablespoons of olive oil
• 1 medium sized chopped onion
• 1 small to medium pumpkin (seeded) and cut into chunks
• 1 teaspoon of sage
• 1 cup of chicken stock
• 3 tablespoon of heavy cream
• 4 slices of bacon cooked and crumbled
• ½ cup of grated Parmesan cheese

1. Get a skillet and heat the olive oil and the chopped onion on low heat for about five to seven minutes, then add the pumpkin chunks and sage and stir still on medium heat for another five minutes.

2. Add the chicken stock and the cream to the skillet on medium heat and once it has reached a boiling point reduce heat to low and simmer for twenty minutes.

3. In the meantime add water to a pot and once it is at a boiling pot add the rigatoni and cook for the amount that it is on the package, drain and add to the skillet and add the bacon and the parmesan and cook on low for another thirty seconds and then it is ready to serve.