8
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion chopped
- 1 sprig of rosemary
- 1 1/2 to 2 lbs. of butternut squash cubed (680 to 900 g)
- 1/2 cup vodka (120 ml)
- 1 cup chicken stock or vegetable (240 ml)
- 16 oz heavy cream (240 ml)
- 1/4 cup shelled pistachios
- 1 lb. favorite short pasta
- 1/4 cup Parmigiano Reggiano grated
- Fresh cracked black pepper
- Salt
Instructions
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In a frying pan toast pistachios and set aside.
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In a large sauté pan add oil, onion and rosemary sprig. Sauté until golden and careful not to burn. Remove the rosemary sprig. Add butternut squash and sauté for a few minutes. Add salt.
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Add vodka and let it evaporate. Chicken stock in and place a lid on. Cook until it’s tender and use an immersion blender to cream.
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Add the heavy cream and finish cooking for another 10 minutes.
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In a large pot of water bring to a boil and add salt. Drop pasta and cook until al dente. Drain and add to butternut vodka sauce.
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Stir until well combined. Add fresh cracked pepper and Parmigiano Reggiano. Serve with crushed pistachios on top.
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Buon Appetito!!
