Creamy Butternut Rigatoni with Pancetta and Brown Butter Fried Sage
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4-6
  • ¼ pound pancetta cut into a small dice
  • 2 teaspoons olive oil
  • 1 small butternut squash
  • 1 pint heavy cream
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 1 cup fresh sage
  • 1½ cups grated parmesan cheese
  • 1 pound rigatoni
  1. Preheat oven to 375 degrees.
  2. Split butternut squash down the middle. Remove seeds. Rub olive oil over cut part of squash. Season with salt and pepper. Place flesh-side down on a baking sheet. Bake for 35 minutes or until fork tender. Cool.
  3. Bring a large pot of water to a rolling boil. Season with salt. Cook pasta until just under aldente.
  4. In a large skillet, cook pancetta until crisp. Drain on paper towels and remove grease from pan.
  5. Remove flesh from squash. You should get about 1½ cups of squash. Add to a blender along with cream and salt. Pulse until squash has combined with cream. Do not blend too long, otherwise the cream will start to whip. Set aside.
  6. In the pan you used to cook the pancetta, add butter. Turn the heat on medium-high. let the butter melt and when it begins to brown, start to swirl the pan until the butter becomes a deep brown and smells nutty. Turn the heat down to a medium-low and add sage leaves. Cook until fragrant and starting to crisp up, about 30 seconds.
  7. Add pasta, cream, cheese and drained pancetta. Toss until combined. Season to taste with salt and pepper.
  8. Garnish with more parmesan cheese.
*Go to the deli counter and ask for them to slice your pancetta into 2¼-inch slices.
Recipe by Cooking for Keeps at