Yield: 2 Serving
Ingredients:
- 1 large or 2 small squash
- 1/2 lb. rigatoni
- 1 tbsp. butter
- 1/2 tbsp. olive oil
- 2 cloves garlic
- 1/3 cup heavy cream
- 1/4 cup pecorino cheese
- Fresh basil, julienned
Directions:
- Boil salted water for pasta.
- Halve and slice squash. Sauté in butter and olive oil, season with sea salt and black pepper. Cook over a low heat until squash is caramelized to your liking.
- Meanwhile, cook pasta according to package directions.
- Add minced garlic to squash and cook for a minute or so until fragrant.
- Stir in cream, pecorino and julienned basil until combined.
- Add pasta to pan and stir gently. Top with more cheese and basil. Serve immediately.
