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Serves 4

What you need:

  • 1 Small Butternut Squash (washed, peeled, seeded and cubed, blanched quickly)
  • 1 Pound of DeCecco Pasta (penne, rigatoni, fusilli or bow ties). Whole Wheat or Rice Pasta may be substituted.
  • 1/4 pound of Pancetta, optional (chopped)
  • 2 Cloves of Garlic (sliced)
  • 1 Small Tomato (chopped)
  • 3-4 Tablespoons of Olive Oil
  • 1 Tablespoon of Italian Parsley (chopped)
  • Salt, Pepper and Parmigiano Reggiano Cheese to Taste

What to do:

  1. In an 8 quart stock pot cook your pasta in salted boiling water.
  2. While the pasta is cooking brown pancetta, then sauté the garlic, tomato and the blanched butternut squash until a nice golden color (5-10 minutes).
  3. Season with salt and black pepper and parsley.
  4. When the pasta is cooked drain, reserving 1/2 cup of cooking liquid.
  5. Add the pasta to your sauté pan and toss well.
  6. Serve individually or in a bowl for family style and top with Parmigiano Reggiano Cheese.
  7. Serve with a nice salad, crusty Italian Bread and your favorite wine. Enjoy!

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