The sweetness of the butternut squash balances the tomato beautifully and makes for a smooth, rich sauce. My favorite is to serve it four cheese ravioli but it works well with most pasta. —Claire Smith
Butternut Squash Puree
Diced, Canned, Fire Roasted Tomatoes
Dried, Mixed Italian Herbs
In This Recipe
Finely chop the onion and garlic and fry with the olive oil in a skillet over a medium heat until soft and brown.
Add the pancetta and continue to cook until the meat is cooked through and starting to crisp up.
Add the rest of the ingredients and gently simmer for about 20 minutes, stirring occasionally.