Name: Rigatoni with Butternut Squash, Brussels Sprouts and Bacon
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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

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.
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.
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.
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.

Photograph by Ryan Dausch

Rigatoni with Butternut Squash, Brussels Sprouts and Bacon

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