This is a great recipe for the fall season by Da Sesto Italiano Ristorante!
Sugo Alla Zuccha, Prosciutto e Pomodori Cigliegia
Butternut Squash, Prosciutto and Cherry Tomato Sauce
Recipe for Four
½ Cup Extra Virgin Olive Oil
1/2 Cup Diced Spanish Onions
1/2 Cup Dice Celery
1 Tsp. Rosemary (Preferably Fresh)
2 Cups Butter Nut Squash, Peeled and diced medium size.
2 Cups Cherry Tomatoes
¼ Cup fresh Parsley
1 Lbs. Da Sesto Fresh Penne. Cooked to taste. (You can use 1/2 Lbs. of dry)
¼ cup Prosciutto Thickly sliced and chopped.
¼ Parmesan Cheese Shredded
½ Cup Water
Salt and Pepper to Taste
Heat the oil in a sautée pan over medium heat. Add the onions, rosemary and celery and coot until onion and celery are tender, about 8 minutes.
Add the butternut squash and tomatoes. Bring to a Boil. Reduce heat, cover and simmer for 18 – 20 min. Stir in prosciutto and parsley and let simmer 5 minutes more.
Add the cokked pasta and ¾ of the parmesan cheese. Toss well and season with salt and pepper. Serve and garnish with remaining cheese.
Please let us know how it turns out for you.