Penne with Pumpkin & Pancetta

Special thanks to my favorite witch: Marja! Happy Birthday! (fantastic pumpkins!)

1/2 lb pumpkin, peeled and diced
1 1/2 cup chicken stock
3 oz pancetta (or bacon, not smoked)
2 oz Parmesan cheese
1 TBSP Parsley
2 TBSP Fresh Rosemary
1 clove garlic minced
1/2 an Onion chopped
2 TBSP olive oil
1/4 lb Penne Pasta
salt & pepper

In a pot, sautee onion in olive oil until light brown, add 1 cup chicken stock and pumpkin. Boil until soft then whip until creamy pumpkin butter.

In a sautee pan, add a few drops of oil and sliced and chopped pancetta. Cook about 2 minutes and add garlic, rosemary and parsely and pumpkin butter.

Add cooked pasta, as much chicken stock as desired, plate and sprinkle with a few drop of balsamic vinegar and freshly grated parmesan cheese and enjoy!

Ciao! Lisa G.

P.S. This dish will be served at our Halloween Wine Tasting, Thursday October 31, 7pm.
$35. per person, $5. off if you wear a costume. call 45-pizza, 457-4992 for reservations and info.