Rigatoni with Pumpkin and Bacon Sauce



		One of my all-time favorite pasta recipes! Canned pumpkin and bacon make up this easy and luscious sauce.
	Rigatoni with Pumpkin & Bacon Sauce
		by Jane Hann, "Pasta, Cooking with Style" - serves 6
	1 1/4 cups canned pumpkin 1 pound rigatoni 6 1/2 ounces bacon cut into dice 1 clove garlic minced 1/2 cup 2% low-fat milk 1 tablespoon parsley chopped fresh ground black pepper 1 cup Parmesan cheese grated
		1. Cook the pasta in boiling salted water until al dente. Drain. 2. While pasta cooks, prepare the sauce. Sauté the bacon with the garlic until the bacon is crisp. Drain any fat from pan. 3. Put the pumpkin in a saucepan and gradually stir in the milk. Add the bacon and garlic mixture and the parsley and gently warm the sauce. Season with pepper. 4. Stir the grated Parmesan into the drained pasta. Add the sauce and toss to mix well. Serve immediately in warmed bowls.