Butternut Squash And Pancetta Baked Pasta With Asiago Recipes

BUTTERNUT SQUASH AND PANCETTA BAKED PASTA WITH FRESH MOZZARELLA

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Toss the squash with 2 tablespoons of the oil and 1/4 teaspoon each salt and black pepper on a rimmed baking sheet. Bake, stirring once or twice, until golden brown and tender, 12 to 15 minutes. Set aside.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and black pepper.
• Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl with a slotted spoon.
• Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, butternut squash, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

PENNE WITH BUTTERNUT SQUASH AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, peel the butternut squash and shred on the large holes of a box grater. Combine the olive oil and pancetta in a large dutch oven over medium-high heat. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until lightly toasted, about 1 minute. Stir in the marjoram, then the shredded squash and 1/2 teaspoon salt. Cook, stirring, until the squash is just tender, 3 to 5 minutes.
• Add the pasta and 3/4 cup of the cooking water to the dutch oven. Cook, tossing, until the pasta is coated with the sauce, 1 to 2 minutes, adding the remaining cooking water as needed. Season with salt. Divide among bowls and top with the parmesan.

PANCETTA AND BUTTERNUT SQUASH PASTA

Steps:

• Cook the pasta in a large pot of salted water according to the package instructions until al dente. Reserve 3 cups pasta water, then drain and set the pasta aside.
• Meanwhile, heat the butter and olive oil in a large skillet over a medium-high heat. When the butter has melted and the oil is hot, add the pancetta, butternut squash and onion. Cook until the pancetta is golden and crisp and the squash has softened, about 8 minutes. Stir in the sun-dried tomatoes, thyme and garlic, then cook for an additional minute. Add the kale and approximately half of the Parmesan, followed by the white wine. Stir, scraping the bottom of the skillet to release any bits.
• Add the pasta and the reserved pasta water. Toss and allow the kale to wilt and the sauce to thicken, an additional minute or two.
• Squeeze over the lemon juice and adjust the seasoning with salt and pepper. Garnish with the toasted pine nuts, the remaining Parmesan and torn basil. Serve straight from the skillet.