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butternut squash

Zucchette Pasta in Butternut Squash creamy Vodka Sauce

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Course Main Course, Side Dish
Cuisine Italian
Calories

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
 

  • In a frying pan toast pistachios and set aside.
  • 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.
  • 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.
  • Add the heavy cream and finish cooking for another 10 minutes.
  • 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.
  • Stir until well combined. Add fresh cracked pepper and Parmigiano Reggiano. Serve with crushed pistachios on top.
  • Buon Appetito!!

Video

Keyword butternut squash, zucchetta pasta, Zucchette Pasta
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