Last week I showed you how easy it is to roast butternut squash. Once you’ve roasted the squash, you can freeze it and use it in all kinds of recipes and that’s exactly what I did. It was perfect to use in this pasta dish and since the squash was already roasted it took no time at all to make!
By pureeing the squash, you get a really creamy sauce and I only needed to use a relatively small amount of cream to add some richness. My sauce did turn out a little thicker than I would have liked, so next time I will use more pasta water to thin it out. You’ll just want to keep adding pasta water, a little at a time, until it gets to a really smooth, creamy consistency. I didn’t put any herbs in the dish, but I think it would be delicious if you added a tablespoon of chopped sage.
Rigatoni with Roasted Squash Cream Sauce
- 8 oz rigatoni, cooked according to package instructions, reserve the pasta water
- 4 oz pancetta, diced
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- 2 cups roasted butternut squash
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/2 cup fresh grated parmesan cheese
- pinch of grated nutmeg
Heat olive oil in a large skillet over medium heat. Add Pancetta and cook until browned and crispy. Remove from pan and drain on paper towels.
Saute onion and garlic in pancetta drippings until soft, about 5 minutes.
Add squash and chicken stock to pan and continue cooking until heated through.
Puree mixture with an immersion blender. If you don’t have an immersion blender, use a conventional blender to puree, making sure you hold a towel over the lid so it doesn’t pop off from the heat,
Stir in cream, parmesan cheese, nutmeg, salt and pepper. Then add pasta water, a little at a time, until it’s a creamy, saucy consistency (this is where I should have added more pasta water that I did).
Add pasta to skillet and stir to combine with sauce. If sauce seems too thick, add a little more pasta water.
Stir reserved pancetta into pasta and serve immediately.
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