The rich sauce on this crowd-pleasing pasta meal is created with squash instead of tomatoes; bacon adds extra flavor.



Ingredient Checklist


Instructions Checklist
  • Cook bacon in a single layer in a large skillet over medium heat until crisp, about 4 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet. Add onion, and cook until just softened, 3 to 5 minutes. Add garlic, and cook until softened, 2 to 3 minutes.

  • Stir in squash; season with salt and pepper. Add broth, and bring to boil. Reduce heat to medium-low; cover, and simmer until squash begins to break down, 15 to 17 minutes. Discard garlic. Use a potato masher or whisk to mash squash in skillet.

  • Meanwhile, bring a large pot of water to a boil; add salt. Add pasta, and cook according to package instructions; drain.

  • Stir pasta and bacon into squash mixture. Sprinkle with cheese.

Reviews (2)

5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
It's a good recipe but you have to tweak it a bit. Use salt to taste, you may need more than it calls for, and I like to mix pancetta and bacon together. I also use Romano cheese and layer is as I put it in the bowl to serve, so you always get a bite. I may add a little cinnamon next time.
Rating: Unrated
I don't know. Kind of tastes like squash mashed up on pasta - with some bacon. Just kind of bland. Maybe more cheese will help.