Brown Butter Sage Sauce for Tenuta’s Butternut Squash Ravioli
- 12 oz Bucatini Pasta
- 4 oz Tenuta's Deli Pancetta or guanciale, diced
- 1 medium onion, finely chopped
- 1 can (28 oz) San Marzano tomatoes, crushed
- 1/2 tsp crushed red pepper flakes
- • 1/2 cup Pecorino Romano, freshly grated
- • 2 tbsp extra-virgin olive oil
- • Salt & pepper to taste
Indicates item can be purchased at Tenuta’s.
Directions:
- Cook the Pancetta/Guanciale: Heat olive oil in a large skillet over medium heat. Add diced pancetta (or guanciale) and cook until crisp and golden, about 6-8 minutes. Remove pancetta from the skillet and set aside, leaving the fat in the pan.
- Sauté Onion: Add the chopped onion to the same skillet and cook until soft and translucent, about 5 minutes. Add red pepper flakes and stir for 30 seconds.
- Make the Sauce: Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10-15 minutes until the sauce thickens. Return the pancetta to the sauce and cook for another 5 minutes.
- Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Combine: Toss the cooked bucatini into the sauce, adding some pasta water if needed to loosen the sauce. Stir well to coat the pasta evenly.
- Serve: Divide the pasta among bowls and top with freshly grated Pecorino Romano. Enjoy this flavorful classic with your favorite side from Tenutas Deli!
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