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Rigatoni with Butternut Squash and Pancetta
Pasta
Ingredients
  • 1 lb of Rigatoni
  • About 2 lb of Cubed Butternut Squash
  • 1 Onion, minced
  • 8oz of Finely Diced Pancetta
  • 1 Tbsp of Olive Oil
  • 2 Cloves of Garlic
  • 1 tsp of Fresh Thyme, chopped
  • 1 ¼ cup of Chicken Stock
  • ½ cup of Freshly Grated Parmiggiano Reggiano (parmesan cheese)
  • 2 Tbsp of Fresh Parsley, chopped
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