Penne with Butternut Squash, Sage and Bresaola
This one came from the Williams-Sonoma Pasta cookbook. There was no sauce to speak of, just diced butternut cubes sauteed in olive oil with shallots, then tossed with bresaola (one of the exceedingly expensive cured meats referenced earlier) and sage. It was pretty tasty, but wasn't a favorite. It also wasn't as good left over as sauce-based pastas. Still, I suppose it's better than mac-and-cheese.
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