Ingredients

• 2 tablespoons Extravagonzo Roasted Garlic Culinary Oil
• 4 ounces pancetta, diced
• 1 tablespoon fresh sage, finely chopped
• 1 2-lb. butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 3 cups)
• 1 small onion, diced
• 2 cloves Catch a Fire Italian Garlic, minced
• 2 cups chicken stock
• 12 ounces pappardelle pasta
• 1/4 cup grated Parmesan cheese, for topping
• salt and pepper

Instructions

Heat the Extravagonzo Roasted Garlic Culinary Oil in a large skillet over medium-high heat. Add the pancetta, reduce heat to medium, and cook, stirring occasionally, until crisp, about 10 minutes. Add sage and toss to coat. Using a slotted spoon, transfer pancetta and sage to a paper towel-lined plate. Set aside.

Add the squash, onion, and Catch a Fire Italian Garlic to the same skillet. Season with salt and pepper, then cook, stirring occasionally, until onion is soft and fragrant, 8–10 minutes. Add the broth. Bring to a boil, then reduce heat, and simmer until the squash is soft and liquid is reduced by half, 15–20 minutes. Cool the squash slightly, then purée in a blender until smooth. Season with salt and pepper, to taste.

Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain, reserving 1 cup of the pasta water.

Combine the pappardelle, squash purée, and 1/4 cup of the pasta water in the same skillet and cook over medium heat, tossing and adding more pasta water as needed, until sauce coats pasta, about 2 minutes. Mix in 1/4 cup Parmesan cheese.

Serve the pasta topped with crispy pancetta, sage, and grated Parmesan.

Notes