Fall Apple 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).