In Our Kitchen with Anna Olson
1/4 cup diced pancetta (thickly sliced) or bacon
1/4 cup diced onion or shallot
1 1/2 cups diced butternut squash
1 clove garlic, minced
2 tsp finely chopped fresh sage
1/4 cup white wine
12 oz pappardelle pasta, or fresh lasagne sheets cut into 1-inch strips
butter for tossing with pasta, plus 2 Tbsp cold butter for sauce
salt & pepper
2/3 cup ricotta cheese
In a large saute pan over medium-high heat, saute pancetta or bacon until crispy, then remove from the pan and reserve. In the same pan, saute the onion or shallot for 4 minutes to soften (do not let it brown), then add the diced squash. Add the garlic, fresh sage, wine and 1/2 cup water and cook for about 6 minutes, or until squash is tender. Meanwhile, cook pappardelle pasta or lasagne in boiling salted water until just tender. Drain, toss in a touch of butter, season and keep warm in a serving dish. To finish the pasta sauce, reduce the heat to medium-low and stir in ricotta and the 2 Tbsp of cold butter. Season to taste and toss with pasta. Serves 4