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Autumn Rigatoni with Roasted Squash, Brussels Sprouts, and Bacon

A comforting, rustic pasta dish featuring caramelized roasted butternut squash, charred Brussels sprouts, and crispy bacon tossed with rigatoni, Parmesan, and fresh thyme in a light, savory sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American, Modern
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Base
  • 1 lb rigatoni pasta
  • 6 slices thick-cut bacon chopped
  • 3 cloves garlic thinly sliced
  • 1 cup reserved pasta water
Roasted Vegetables
  • 4 cups butternut squash peeled and cubed
  • 1 lb Brussels sprouts trimmed and halved
  • 3 tbsp olive oil divided
  • to taste Kosher salt and black pepper
Finishing
  • 1 cup Parmesan cheese grated, plus more for garnish
  • 2 tbsp fresh thyme leaves
  • 1/2 tsp red pepper flakes optional

Equipment

  • Two large baking sheets
  • Large Pot (for pasta)
  • Large skillet or Dutch oven
  • Chef's knife and cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment.
  2. Toss squash cubes with 1 tbsp oil, salt, and pepper. Roast on one sheet for 25-30 mins until tender and caramelized.
  3. Toss Brussels sprouts with 1 tbsp oil, salt, and pepper. Roast cut-side down on the second sheet for 20-25 mins until charred.
  4. Meanwhile, cook chopped bacon in a large skillet over medium heat until crispy. Remove bacon, reserving 2 tbsp fat in the pan.
  5. Cook rigatoni in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
  6. Add sliced garlic and red pepper flakes to the hot bacon fat in the skillet; cook for 1 minute.
  7. Add pasta, roasted vegetables, bacon, thyme, and half the Parmesan to the skillet.
  8. Toss vigorously while adding splashes of reserved pasta water until a glossy sauce forms. Season with pepper and serve garnished with more cheese and thyme sprigs.

Notes

Ensure Brussels sprouts are placed cut-side down for the best roasting char. Do not skip reserving the pasta water; it is essential for creating the sauce.