Categories: Pasta- pasta sauce

Ingredients

• 4 slices bacon, chopped
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 1/2 tsp. allspice
• 1/2 tsp. pumpkin pie spice
• 4 cups packed stemmed and chopped kale leaves
• 1 cup low-sodium chicken broth
• Salt and pepper
• 1 1/2 lbs. butternut squash, peeled, cubes
• 8 oz. rigatoni
• 1/2 cup grated Parmesan
• 1/2 cup half-and-half
• 1/4 cup ricotta

Directions

1. In a large skillet over medium heat, cook bacon, stirring, until crispy, about 5 minutes. Transfer bacon to paper towels to drain. Discard all but 1 Tbsp. bacon fat from skillet.
2. In same skillet over medium heat, sauté onion until translucent, about 4 minutes. Add garlic, spices, kale and 1/4 cup broth. Cook until kale is wilted, 2 to 3 minutes. Season with salt and pepper. Remove from heat.
3. Bring a large pot of salted water to a boil. In a medium pot bring squash and remaining broth to a boil. Cover, reduce heat to low and simmer until squash is tender. 12 to 14 minutes. Transfer 1/2 of the squash to skillet. using an immersion blender, puree remaining squash until chunky; add to skillet.
4. Add rigatoni to boiling water; cook until al dente, about 12 minutes or as package label directs. Drain, reserving 1/2 cup cooking water. Add pasta, Parmesan and half-and-half to skillet. Toss quickly over low heat until warmed through, adding pasta water to thin if needed. Season with salt and pepper. Divide into 4 bowls; top with ricotta and bacon.

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