Rigatoni with Pumpkin & Bacon

Ingredients;

Coarse salt
8 slices bacon, coarsely chopped
1 medium onion, halved & thinly sliced
1 (3lb) cooking pumpkin, peeled, seeded, & cut into 3/4 inch cubes
1 tablespoon finely chopped fresh sage
1/4 teaspoon allspice
1-1/2 cups chicken stock/broth
3 tablespoons heavy cream
freshly ground pepper ( I use white pepper)
1 pound Rigatoni pasta
1/2 cup finely grated parmesan cheese (plus extra to sprinkle on top when serving)
2 tablespoons pumpkin seeds, toasted (for garnish, optional)

1.) Put water on to boil for pasta, add salt. While that is coming to a boil cook bacon in a large skillet on medium heat until bacon is almost crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels & let drain.

2.) Add onion to the skillet with the bacon grease. Cook until soft, 12-15 minutes. Add pumpkin, sage, 1/2 teaspoon salt, & the allspice. Cook, stirring occasionally about 5 minutes. Add stock & cream; bring to a boil. Reduce heat to medium-low & simmer until pumpkin is soft & sauce has thickened slightly, about 25 minutes. Season with Pepper.

3.) While the sauce is simmering, add rigatoni to the boiling water & cook until aldente. (about 15 minutes) Drain pasta & add to sauce in skillet. Add the bacon back in & the parmesan. Toss to combine all ingredients. Serve with parmesan sprinkled on top. You may also garnish with toasted pumpkin seeds.

Makes about 4 servings.