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Roasted Autumn Veggie & Bacon Rigatoni

A cozy fall pasta with roasted seasonal vegetables, crispy bacon, and rigatoni tossed in savory olive oil and Parmesan.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: American, Autumn
Calories: 520

Ingredients
  

Pasta
  • 12 oz rigatoni pasta
Roasted Vegetables & Bacon
  • 4 slices bacon thick-cut
  • 2 cups butternut squash cubed
  • 2 cups Brussels sprouts halved
  • 1 red onion sliced
  • 3 cloves garlic minced
  • 3 tbsp olive oil
  • 0.5 cup Parmesan cheese grated

Equipment

  • Large baking sheet
  • Large pot
  • Skillet
  • Colander

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss butternut squash, Brussels sprouts, red onion, and garlic with olive oil, salt, and pepper. Spread evenly on baking sheet.
  3. Roast vegetables for 25–30 minutes until tender and caramelized.
  4. Meanwhile, cook rigatoni in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
  5. Cook bacon in a skillet until crispy. Drain and crumble.
  6. Combine pasta, roasted vegetables, bacon, and reserved pasta water. Toss gently.
  7. Finish with Parmesan, cracked black pepper, and serve warm.

Notes

Add red pepper flakes or fresh herbs for extra flavor.