PENNE PANCETTA SQUASH
1/2 lb Penne pasta
2 tablespoonfuls EV olive oil
1 small onion minced
4 to 6 ounces pancetta cut into 1/4 inch pieces
12
ounce or so butternut squash peeled and cut into 3/4 inch cubes
A cup or so of white wine ( or chicken stock if you prefer )
Salt and
pepper to taste
1/4 teaspoonful red pepper seeds
2 tablespoonfuls chopped parsley
Grated parmesan cheese
.
- Get the water boiling for the pasta 2. Add the olive oil to a skillet and saute the onion a few minutes.
- Add the pancetta and squash
- Add the pasta to the boiling water
- Add the salt and pepper to the skillet and cook on high for about 5 minutes
- Add a cup or so of
white wine and red pepper and continue cooking 7. When squash is well-done and soft add the pasta ( al-dente ) and stir. ( Hopefully
, the pasta will be ready the same time as the squash )8. Stir in the parsley and grated cheese.9. Serve immediately