Wednesday, January 18, 2012
Penne Pasta with Pancetta, Butternut Squash and Cabbage
Arron the butcher at our local store (marketplace) has started to make pancetta, and he is really doing a fine job! I bought a half pound chunk and I was very impressed with the results. Pancetta is pork that has been cured with herbs and dry aged, just wonderful if you use it the right way!
Recipe for four:
1 16 oz bag Penne pasta
1/2 pound pancetta, cubed
2 c butternut squash, cubed
2 c red onion, finely chopped
3 cloves garlic, finely chopped
1/2 t fresh rosemary, finely chopped (don't use dried)
2 c shredded cabbage
Pinch chili flakes
Salt and pepper
Get the salted pasta water going!
Start sauteing the pancetta in a little olive oil over medium high heat. When it's getting nice and brown add the onion and cook for a bit, then add the garlic and squash and cook until done. Then add the rosemary, chili flakes and cabbage. Cook just a little more to soften the cabbage.
Drain the pasta when it's done, and return to the pan and add some olive oil and stir.
Serve the saute over pasta on warm plates with a generous amount of extra virgin olive oil and a a little Parmesan cheese.
Bon Appetit! Chef Hobbes