Rachel Ray’s Rigatoni

Rigatoni With Apples and Bacon (A Great Fall Meal)

This is a modified Rachel Ray Recipe

  • 1 lb Rigatoni Pasta

  • 6-8 oz Bacon Thinly Sliced

  • 10 Sage Leaves

  • 1-2 Shallots Minced (or a tiny red onion)

  • 2 Granny Smith Apples

  • ½ Cup Grated Parmesan

  • Salt & Pepper

  • ¼ Cup Chopped Fresh Parsley

  1. Cook Pasta until Al Dente
    – Drain, Reserving 1 Cup Cooking Water

  2. In same Pot, Cook Bacon until just crisp
    – Transfer to Paper Towels on a Plate

  3. Add Sage to hot bacon fat and cook until crisp, 3-4 minutes
    – Transfer Sage to a Plate/Bowl

  4. Add Shallots and Apples and Cook 5-7 Minutes

  5. Add Pasta, Cooking Water, Bacon, Parmesan, Salt and Pepper and Toss

  6. Top with Crumbled Sage and Parsley

(This was Rachel Rays Recipe for Rigatoni with Squash but I made many modifications. You can easily cut recipe in half).