Barilla® Penne with Butternut Squash, Bacon & Balsamic Vinegar

The squash and bacon sauce is a perfect match for Penne. An inviting first course ideal for the fall.

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Ingredients for 8 people

  • 1 box Barilla® Penne
  • 2 tablespoons extra virgin olive
  • ½ cup bacon (or pancetta), cut into thin strips
  • 1 sprig rosemary, chopped
  • 1 clove garlic, chopped
  • 1 leek, chopped
  • 1 medium butternut squash, diced ½ inch cubes, remove skin & seeds
  • 2 cups vegetable broth
  • A few drops of aged traditional balsamic vinegar
  • 2 tablespoons fresh parsley, chopped
  • ½ cup Parmigiano-Reggiano cheese, grated
  • Salt and black pepper to taste
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  • In a skillet, cook bacon until crispy and reserve on the side.
  • In the same skillet sauté garlic, leek and rosemary in olive oil for several minutes then add squash and broth and simmer until squash is cooked through.
  • Season with salt, pepper, and process ½ of the squash mixture in a blender until creamy.
  • Cook pasta according to package directions
  • Combine puree and remaining squash mixture then add pasta and gently toss to combine. Sprinkle with cheese and garnish with bacon and parsley.
  • Sprinkle with a few drops of balsamic vinegar before serving.
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