It seems that we can't get enough butter and cream in our diet these days! Yay! We had this tasty tripoline pasta dish at Madison's Sardine* recently that involved pancetta and squash and loosely inspired this imitation. In our version, we sautéed onion and acorn squash in butter and a little olive oil until soft. Then we added 1 cup of chicken stock, 1/2 cup of red wine, and 1 tbsp. of tomato paste and simmered another 10 minutes to reduce. Next came the fresh chopped tomato and peas along with a handful of chopped fresh herbs (I pulled them randomly from the garden box outside in the dark, I'm not sure, but I think there was basil, Italian parsley, oregano, and sage). We turned down the heat and added 3/4 cup of half-n-half and some chopped Greenbush Italian sausage that we buy from a local vendor at the farmer's market. Lastly we tossed in the cooked pasta, (reserving a little cooking juice to thin out at the end). We recommend letting this sit for 10 minutes or so before serving so the sauce has a chance soak in. This also held up well to reheating and increased in complexity the following day. In the coming weeks, stay tuned for NUMNUMNUM spinoff, TUBTUBTUB!
* http://www.sardinemadison.com
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