A creamy sauce, blended with shallots and white wine, surrounds pappardelle pasta and butternut squash.
Pappardelle Pasta with Butternut Squash
Makes 5 to 6 servings
Write a review
- 1/2 cup minced shallots
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine
- 2 tablespoons bacon drippings*
- 2 tablespoons all-purpose fl our
- 1 1/2 cups unsalted chicken stock
- 1/4 cup heavy whipping cream
- 1⁄3 cup finely grated Parmesan cheese
- 3/4 teaspoon coarse salt
- 1/2 teaspoon grated fresh nutmeg
- 3 cups cooked butternut squash, cut into 1-inch cubes
- 1 pound pappardelle pasta, prepared according to package directions
- Garnish: fresh sage leaves
- In a large skillet, combine shallots and butter over medium-high heat; cook until shallots are tender, about 4 minutes.
- Add wine, and simmer until most of liquid evaporates. Add bacon drippings and flour, and cook about 4 minutes, stirring constantly. Add stock, and cook 10 minutes more. Add cream, Parmesan cheese, salt, and nutmeg, and bring to a simmer. Add butternut squash, and cook until heated through.
- Remove from heat, and pour sauce over prepared pasta. Garnish with sage leaves, if desired, and serve immediately.
- *Butter may be substituted for bacon drippings, if desired.