Creamy Butternut Rigatoni with Pancetta and Brown Butter Fried Sage

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The sweet butternut squash, salty pancetta, and rich creaminess of Parmesan cheese come together in this delicious pasta dish. Adding fried sage in brown butter makes the dish smell and taste even better.

Ingredients:
  • 1 lb rigatoni pasta
  • 1 small butternut squash, peeled, seeded, and cubed
  • 6 oz pancetta, diced
  • 1/2 cup fresh sage leaves
  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Optional: pinch of nutmeg for garnish

Instructions:

Cook rigatoni according to package instructions

Drain and set aside

In a large skillet, cook diced pancetta over medium heat until crispy

Remove from skillet and set aside, leaving the rendered fat in the skillet

In the same skillet, add cubed butternut squash

Cook until tender, about 8-10 minutes

While squash is cooking, in a separate small skillet, melt butter over medium heat

Once melted, add sage leaves and cook until crispy, about 2-3 minutes

Remove sage leaves and set aside, leaving the browned butter in the skillet

Add cooked rigatoni, crispy pancetta, heavy cream, and grated Parmesan cheese to the skillet with the cooked butternut squash

Stir until well combined and heated through

Season with salt and pepper to taste

To serve, spoon the creamy butternut rigatoni into bowls

Top with brown butter fried sage leaves and a pinch of nutmeg if desired

Enjoy!


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