Rigatoni with Butternut Squash, Brussels Sprouts and Bacon

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Ingredients

12 ounces Brussels sprouts, trimmed

Kosher salt

12 ounces rigatoni

3 tablespoons extra-virgin olive oil

4 slices bacon, roughly chopped

4 cups diced peeled butternut squash (about 1 pound)

2 cloves garlic, sliced

6 scallions, sliced

Freshly ground pepper

3/4 cup grated parmesan and/or pecorino romano cheese

Directions

  1. Tear off and reserve the outer leaves from the Brussels sprouts, then chop the rest. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the chopped Brussels sprouts and their leaves during the last 2 minutes of cooking. Reserve 11/2 cups cooking water, then drain.
  2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 5 minutes. Remove to a paper towel¿lined plate, reserving 1 tablespoon drippings in the skillet.
  3. Add 1 tablespoon olive oil to the skillet, then add the squash, garlic and 1/2 teaspoon salt. Cook until the squash is lightly golden around the edges, about 1 minute. Add 1 cup of the reserved cooking water, cover and simmer until the squash is tender, 4 to 5 minutes.
  4. Add the pasta, Brussels sprouts, bacon, scallions, the remaining 1 tablespoon olive oil and 1/4 cup cooking water to the skillet; toss until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Top each serving with the parmesan.

Butternut Squash and Bacon One-Pot Pasta

Rigatoni with Pepperoni and Mozzarella

Baked Rigatoni with Bechamel Sauce

Sausage and Mushroom Baked Rigatoni

Rigatoni with Chicken and Bell Peppers

Rigatoni with Spicy Sausage and Crispy Mushrooms

Butternut Squash Alfredo Pasta

Crispy Mac and Cheese Cups