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You are here: Home / Recipes / Faster Than 45 Mins / FARFALLE PASTA with butternut squash sauce and bacon flakes

FARFALLE PASTA with butternut squash sauce and bacon flakes

10/21/2015 by Filippo Trapella Leave a Comment

It’s Halloween, let’s cook a great recipe with a creamy butternut squash sauce! I really care about this simple and savory pasta; Into this I combined my Italian soul with a bit of American taste. To serve the Butternut squash sauce, I choose Farfalle, a kind of pasta as popular in Italy almost as spaghetti. Crispy bacon flakes add flavor. Do not forget a generous sprinkling of Parmesan cheese to complete the dish!

FARFALLE PASTA with butternut squash sauce and bacon flakes

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butternut-squash-farfalle

  • 14 oz (400 gr) Farfalle pasta
  • 10 oz (280 gr) bacon
  • 1.5 lb (700 gr) butternut squash
  • 11/4 cup (190 gr) white onions
  • 2 cloves of garlic
  • 3 tbsp extra virgin olive oil 
  • 2 leaves fresh sage
  • 5 tbsp grated Parmigiano Reggiano cheese
  • 1 dash Cayenne pepper
  • 1 tbsp ground sweet paprika
  • 4.5 tbsp cooking salt
  • to taste table salt

FARFALLE PASTA with pumpkin sauce and bacon flakes

STIR-FRIED BACON

Heat a skillet (best if in copper or iron) over medium / low flame. Cut the bacon into flakes and pour them into the skillet. Proceed with the cooking over low heat, until most of the fat is liquefied, then raise the heat slightly and stir-fry the bacon until glonden brown and crispy.

FARFALLE PASTA with pumpkin sauce and bacon flakes

BUTTERNUT SQUASH SAUCE

Whereas the bacon is cooking, cut the onions into slices, then peel and crush the garlic. When the bacon is cooked, drain it and discard the fat from the pan without cleaning it. Add the olive oil into the same skillet and stir-fry the garlic. When the garlic is golden brown, add the onions, and the sage leaves, and Cayenne pepper, and cook over medium heat. Meanwhile, peel and cut the butternut squash into cubes. When the onions are soft and translucent, add the butternut squash. Stir-fry for a few minutes over high heat, then add ½ glass of cold water. Now, lower the heat slightly, add the paprika and cover the skillet with a lid. Cook about 10 minutes, until the squash is soft, then add table salt to taste and reduce to cream with a blender.

FARFALLE PASTA with pumpkin sauce and bacon flakes

FARFALLE PASTA

Pour the pasta into 6 quarters of boiling water with 4.5 tbsp of cooking salt. Whereas the pasta is cooking, pour the butternut squash sauce into the skillet. Drain the pasta and toss it with the butternut squash sauce and the grated Parmigiano Reggiano cheese. Serve the pasta immediately!

FARFALLE PASTA with pumpkin sauce and bacon flakes

 

FARFALLE PASTA with pumpkin sauce and bacon flakes

TAKE A LOOK AT THIS

HALLOWEEN PUMPKIN CHILI with black beans

Halloween pumpkin chili with black beans

PRINTABLE VERSION

FARFALLE PASTA with butternut squash sauce and bacon flakes
 
Print
Prep time
45 mins
Total time
45 mins
 
It's Halloween, let’s cook a great recipe with a creamy butternut squash sauce! I really care about this simple and savory pasta; Into this I combined my Italian soul with a bit of American taste. To serve the Butternut squash sauce, I choose Farfalle, a kind of pasta as popular in Italy almost as spaghetti. Crispy bacon flakes add flavor. Do not forget a generous sprinkling of Parmesan cheese to complete the dish!
Author: Filippo Trapella - philosokitchen.com
Recipe type: pasta
Cuisine: Italian - American
Serves: 4
Ingredients
  • 14 oz (400 gr) Farfalle pasta
  • 10 oz (280 gr) bacon
  • 1.5 lb (700 gr) butternut squash
  • 11/4 cup (190 gr) white onions
  • 2 cloves of garlic
  • 3 tbsp extra virgin olive oil
  • 2 leaves fresh sage
  • 5 tbsp grated Parmigiano Reggiano cheese
  • 1 dash Cayenne pepper
  • 1 tbsp ground sweet paprika
  • 4.5 tbsp cooking salt
  • to taste table salt
Instructions
  1. STIR-FRIED BACON
    Heat a skillet (best if in copper or iron) over medium / low flame. Cut the bacon into flakes and pour them into the skillet. Proceed with the cooking over low heat, until most of the fat is liquefied, then raise the heat slightly and stir-fry the bacon until glonden brown and crispy.
  2. BUTTERNUT SQUASH SAUCE
    Whereas the bacon is cooking, cut the onions into slices, then peel and crush the garlic. When the bacon is cooked, drain it and discard the fat from the pan without cleaning it. Add the olive oil into the same skillet and stir-fry the garlic. When the garlic is golden brown, add the onions, and the sage leaves, and Cayenne pepper, and cook over medium heat. Meanwhile, peel and cut the butternut squash into cubes. When the onions are soft and translucent, add the butternut squash. Stir-fry for a few minutes over high heat, then add ½ glass of cold water. Now, lower the heat slightly, add the paprika and cover the skillet with a lid. Cook about 10 minutes, until the squash is soft, then add table salt to taste and reduce to cream with a blender.
  3. FARFALLE PASTA
    Pour the pasta into 6 quarters of boiling water with 4.5 tbsp of cooking salt. Whereas the pasta is cooking, pour the butternut squash sauce into the skillet. Drain the pasta and toss it with the butternut squash sauce and the grated Parmigiano Reggiano cheese. Serve the pasta immediately!
  4. FARFALLE PASTA with butternut squash sauce and bacon flakes
3.3.3077

 

Filed Under: Faster Than 45 Mins, Pasta, Rice & Co., Recipes Tagged With: american, autumn, bacon, butternut, cheese, fall, farfalle, food, Halloween, italian, November, parmigiano, pasta, recipe, season, spaghetti, squash

« HALLOWEEN PUMPKIN CHILI with black beans
STIR-FRIED SAUSAGES with red potatoes and Brussels sprouts »

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