Pappardelle alla Zucca

October 15, 2017 11:44 AM

Augie Vitiello, of Augie's Restaurant in Ballston Spa, prepares a ravishing Pappardelle alla Zucca for Dan and Ashley in the Let's Eat Kitchen.

Augie's Pappardelle alla Zucca.

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12 oz cubed butternut squash

4 oz of diced pancetta

1 sliced onion

1/2 cup parmigiano cheese

1/2 toasted bread crumbs

2 leafs of sage

1/4 cup olive oil

2 oz butter

1 oz balsamic vinegar 

1lbs pappardelle pasta


In a pot of boiling water cook butternut squash until tender.  Remove from water and keep warm. Retain the boiling water to cook pasta.  In a large skillet add olive oil and slowly cook the pancetta and onions. Cook slowly until brown and caramelized.  At that point add the butternut squash, and butter and sage.  Let slowly cook together. At the fresh pappardelle pasta to boiling water and let cook for 4 minutes.

Add the balsamic to the skillet and let cook for one minute. Remove pasta from water and add to skillet. Toss everything together over low heat.  Add salt and black pepper to taste.  Add parmigiano chees and serve in a warm platter.  Finally sprinkle the toasted bread crumbs over the pasta and enjoy.


Joel Landas

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