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Ingredients
- 2 ounce(s) pancetta or bacon, cut into small strips
- 1 pound(s) butternut squash, peeled, seeded, and cut into 1/2-inch dice
- 1 pound(s) pumpkin, cheese, or mushroom tortelloni
- 1/2 cup(s) unsalted butter
- 24 small fresh sage leaves
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground black pepper
- Grated Parmesan cheese
Directions
- Bring a large pot of salted water to a boil. Meanwhile, in large nonstick skillet, cook pancetta on medium-low heat for 10 minutes, stirring occasionally, or until crisp and the fat has been rendered. Remove pancetta with slotted spoon; drain on paper towel.
- Add squash to boiling water in pasta pot; cook 5 to 6 minutes, until almost tender. Scoop out squash from boiling water with small strainer and add to drippings in skillet. When water returns to a boil, add pasta, stir a few times, and cook according to package directions, about 5 minutes.
- Cook squash in drippings 2 minutes over medium heat, stirring, until just tender; transfer mixture to a pasta bowl and cover to keep warm. Melt butter in skillet over medium-low heat; add sage leaves. Cook, turning leaves occasionally, until crisp and butter begins to brown, with small brown bits forming on the bottom of the pan (mixture will have a nutty aroma).
- Drain pasta; add to squash mixture in pasta bowl with butter mixture, pancetta, salt, and pepper. Gently toss with large spoon to coat pasta with sauce. Serve with Parmesan cheese.
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