| 1 box | BARILLA Mezzi Rigatoni |
| 4 ounces | pancetta, chopped |
| 1/4 cup | extra virgin olive oil |
| 1 large (about 2 cups) | red onion, coarsley chopped |
| 2 cloves | garlic, minced |
| 1 pound (4 cups) | butternut squash, peeled, seeded, cut into 1/2-inch cubes |
| 1 cup | vegetable broth |
| 1 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1 tablespoon | fresh thyme, chopped (may substitute 1 tsp dried thyme for fresh) |
| 2 tablespoons | chopped parsley |
| 1/4 cup | freshly grated Parmigiano Reggiano cheese |
SAUTE pancetta in a large skillet over medium-high heat for 3 to 4 minutes, stirring occasionally. Remove from skillet and set aside (leaving any pan drippings).
HEAT oil in skillet over medium heat. Sauté onion and garlic for 2 minutes, or until tender.
ADD squash, vegetable broth, salt, pepper, and thyme; cover. Continue cooking 12 to 15 minutes or until squash is tender, stirring occasionally.
COOK Mezzi Rigatoni according to package directions. Drain and return pasta to pot.
ADD squash mixture and pancetta to hot Mezzi Rigatoni; toss. Transfer to serving platter; sprinkle with cheese and parsley.
For spicy flavor, sprinkle with crushed red pepper flakes.