Barilla Campanelle with Butternut Squash, Crispy Italian Pancetta & Balsamic Vinegar
Ingredients
Serves 8
| 1 | Box Barilla® Campanelle |
| 1/3 | Cup Italian Pancetta (May Substitute Bacon) Julienne |
| 1/4 | Cup Extra Virgin Olive Oil |
| 1/2 | Cup White Onion Chopped |
| 1 | Pound Butternut Squash Peeled Cubed |
| 1 | Sprig Fresh Rosemary |
| 1 | 1/2 Cup Chicken Broth |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Sauté pancetta in a large skillet over medium- high heat until crispy.
Step 2
Drain excess fat.
Step 3
Set aside.
Step 4
Heat olive oil in the same skillet over medium heat.
Step 5
Add onions and rosemary, sauté until golden.
Step 6
Add the butternut squash and the chicken broth.
Step 7
Simmer for 10-15 minutes or until the squash gets soft.
Step 8
Discard the rosemary.
Step 9
Season with salt and pepper.
Step 10
Process half of the sauce in the blender until smooth.
Step 11
Thin sauce with more chicken broth if desired.
Step 12
Return sauce to pan.
Step 13
Cook pasta according to directions and toss with the sauce.
Step 14
Top the pasta with pancetta, drizzle with Balsamic vinegar.
Campanelle
Pasta comes in many appealing shapes and sizes, and one of the most delightful is Campanelle. This delicate but sturdy shape, which means "Bellflowers" in Italian, has fluted, petal-like edges and a hollow center for capturing sauce.
Barilla® Campanelle is made with non-GMO ingredients. For more information, please read our position.
- Shape Campanelle
- Cook time 10–11 mins
- Pack size 16 oz.
- Range Classic Blue Box