Rigatoni With Butternut Squash and Pancetta

1 pound of rigatoni
About 2 pounds of cubed butternut squash
1 Onion, minced
8oz of Finely Diced Pancetta
1 Tbsp of Olive Oil
2 Cloves of Garlic
1 tsp of Fresh Thyme, chopped
1 ¼ cup of Chicken Stock
½ cup of Freshly Grated Parmiggiano Reggiano (parmesan cheese)
2 Tbsp of Fresh Parsley, chopped


No comments yet... Be the first to leave a reply!

Leave a Comment


— required *

— required *