Penne with Butternut Squash, Prosciutto and Cherry Tomato Sauce

This is a great recipe for the fall season! 

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.

Buon Appetito

 Sesto