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Mezzi Rigatoni with Butternut Squash
Mezzi Rigatoni con Zucca

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 22 minutes

Servings: 4-6

Regions: Lombardia

Wine pairing: Red

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Ingredients

1 box BARILLA Mezzi Rigatoni
4 ouncespancetta, chopped
1/4 cupextra virgin olive oil
1 large (about 2 cups)red onion, coarsley chopped
2 clovesgarlic, minced
1 pound (4 cups)butternut squash, peeled, seeded, cut into 1/2-inch cubes
1 cupvegetable broth
1 teaspoonsalt
1/4 teaspoonfreshly ground black pepper
1 tablespoonfresh thyme, chopped (may substitute 1 tsp dried thyme for fresh)
2 tablespoonschopped parsley
1/4 cupfreshly 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.


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