1 pound rigatoni
1 tablespoon extra-virgin olive oil
12 slices bacon
2 garlic cloves, chopped
1 red onion, chopped
1 cup chicken stock
1 cup pumpkin (not pumpkin pie filling)
3 tablespoons half and half, cream or milk
Freshly grated Parmesan cheese, to taste
Chopped basil, to taste
Bring one large pot of water up to a boil. Drop in pasta and cook 5 to 7 minutes, until al dente. In another large skillet, heat a tablespoon of olive oil over medium-high heat. Place bacon in pan and crisp up on both sides. Once crispy, remove bacon to a paper towel to drain. Add garlic and onion to your bacon drippings in the skillet and sauté 4 to 5 minutes. Once onion is sautéed, pour in chicken stock to deglaze your pan. Lower heat to low and let chicken stock simmer 2 to 3 minutes. Stir in pumpkin and heat through, about 3 minutes. Meanwhile, break bacon into bite-sized pieces. Set aside. Drain pasta and add to pumpkin mixture. Stir in half and half and Parmesan. Finally, add back in crispy bacon pieces and basil. Remove from skillet, ladle pasta into bowls and serve with a little more Parmesan and basil.
Source: Mix & Match Mama Eats by Shay Shull