Popular
Latest From the Show
Penne with Brown Butter and Squash Sauce and Crispy Prosciutto
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 5 tablespoons butter
- 20 leaves fresh sage
- 1 onion, chopped
- 2 large cloves garlic, chopped
- 2 pounds kabocha or butternut squash, peeled and diced
- Salt and pepper
- 2 cups vegetable or chicken stock
- 1/2 pound sliced prosciutto, pancetta or bacon
- 1 pound penne pasta
- Grated Parmigiano-Reggiano cheese
Yield
Serves: 4
Preparation
Preheat oven to 400°F. Bring a large pot of water to a boil for the pasta.
Heat large skillet over medium heat, add butter and melt. Add sage leaves, cook to light golden and crisp then remove—the butter will be brown and nutty. Add onions, garlic, squash and stock, bring to a boil then cover and cook to tender, about 15 minutes. Purée with an immersion blender until very smooth.
Bake prosciutto or bacon on a parchment-lined baking sheet until crisp, 8-12 minutes.
Salt water and cook pasta to 1 minute shy of al dente. Reserve 1/2 cup water and drain. Add pasta to sauce along with the starchy water and a few handfuls of grated cheese; toss to coat and adjust seasoning.
Serve pasta topped with crispy sage and pieces of prosciutto or bacon with more cheese passed at the table.
MORE:
Butternut Squash, Sweet Sausage, Gnocchi and Sage
Penne with Ricotta, Prosciutto, Sausage and Peas
Butternut Squash & Parsley Penne