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Barilla® Campanelle

with Butternut Squash, Crispy Italian Pancetta & Balsamic Vinegar

  • 330
    CALORIES
  • 50.0g
    CARBOHYDRATE
  • 10.0g
    PROTEIN
  • 10.0g
    FAT
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  • Cook
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    Accomplished


Ingredients

Ingredients for 8 people

  • 1 box Barilla® Campanelle
  • 1/3 cup Italian Pancetta (May Substitute Bacon), Julienne
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 cup White Onion, Chopped
  • 1 pound Butternut Squash, Peeled, Cubed
  • 1 sprig Fresh Rosemary
  • 1 1/2 cup Chicken Broth

Made with

Campanelle


Instructions

  1. 1
    Sauté pancetta in a large skillet over medium- high heat until crispy. Drain excess fat and set aside.
  2. 2
    Heat olive oil in the same skillet over medium heat. Add onions and rosemary, sauté until golden.
  3. 3
    Add the butternut squash and the chicken broth. Simmer for 10-15 minutes or until the squash gets soft.
  4. 4
    Discard the rosemary. Season with salt and pepper. Process half of the sauce in the blender until smooth. Thin sauce with more chicken broth if desired. Return sauce to pan.
  5. 5
    Cook pasta according to directions and toss with the sauce.
  6. 6
    Top the pasta with pancetta , drizzle with Balsamic vinegar.

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