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Penne with Butternut and Sage Sauce
Penne with Butternut and Sage Sauce
(Penne con Salsa di Zucca e Salvia)
 
 
Ingredients:

1 lb peeled butternut squash pieces
1 small onion, quartered
1 tablespoon finely chopped fresh sage
1/2 stick (1/4 cup) unsalted butter
1 and 1/2 cups water
3/4 teaspoon salt
1/2 teaspoon black pepper
2 oz finely grated Parmigiano-Reggiano cheese (1 cup) plus additional for serving
1 lb Penne Rigate pasta

Directions:

Process squash and onion in a food processor until finely chopped, about 1-2 minutes.

Heat butter in a 5 to 6-quart heavy pot over moderately high heat until foam subsides.

Add sage and cook until fragrant, about 15-20 seconds.

Add chopped squash mixture, water, salt, and pepper and simmer, uncovered, stirring occasionally, until water is evaporated and squash is very tender, 8 to 10 minutes.

Stir in Parmigiano-Reggiano cheese and remove squash mixture from heat.

While squash mixture simmers, cook penne in a 6 to 8-quart pot of boiling salted water until 'al dente'.

Reserve 1 cup pasta cooking water.

Drain pasta in a colander.

Add 1/2 cup cooking water to squash mixture.

Add drained pasta, tossing to combine.

Thin sauce with additional cooking water as desired and serve pasta with additional cheese. Makes 4 to 6 servings.

That's it!
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