Barilla Campanelle with Butternut Squash, Crispy Italian Pancetta & Balsamic Vinegar

Instructions

1. 1
   Sauté pancetta in a large skillet over medium- high heat until crispy
   
2. 2
   Drain excess fat
   
3. 3
   Set aside
   
4. 4
   Heat olive oil in the same skillet over medium heat
   
5. 5
   Add onions and rosemary, sauté until golden
   
6. 6
   Add the butternut squash and the chicken broth
   
7. 7
   Simmer for 10-15 minutes or until the squash gets soft
   
8. 8
   Discard the rosemary
   
9. 9
   Season with salt and pepper
   
10. 10
    Process half of the sauce in the blender until smooth
    
11. 11
    Thin sauce with more chicken broth if desired
    
12. 12
    Return sauce to pan
    
13. 13
    Cook pasta according to directions and toss with the sauce
    
14. 14
    Top the pasta with pancetta, drizzle with Balsamic vinegar