Anna Olson escaped the Food Network for an evening at Barbara-Jo's last night. The house was packed with fans of Anna's books-- Sugar, Another Cup of Sugar, and the new In the Kitchen with Anna--and her television show. With the help of Chef Adrienne O'Callaghan, Anna demonstrated a full menu from her new book In the Kitchen with Anna. Last night, we all discovered how accessable Anna's book is. Two of our younger guests joined Anna behind the counter to make some Balance Cookies, a fat free gluten free treat. Also on the menu was a delicious Easy Brandied Pork Terrine with Cranberry; Pappardelle Pasta with Squash, Ricotta and Sage; Arugula with Avocado, Blackberry and Feta; and a Holiday Fruit Preserve.

Pappardelle Pasta with Squash, Ricotta & Sage from In the Kitchen with Anna

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