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Creamy Butternut Rigatoni with Pancetta and Brown Butter Fried Sage

Cooking for Keeps
  • 70 minutes
  • Serves 4 to 6

INGREDIENTS

1/4 lb

pancetta cut into a small dice

2 tsp

olive oil

1

small butternut squash

1 pint

heavy cream

1 tsp

salt

4 tbsp

butter

1 cup

fresh sage

1 1/2 cups

grated parmesan cheese

1 lb

rigatoni