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Butternut Vodka Fusilli with Crispy Bacon

Dalyah & Guy from Birdeye
Servings

4

Prep Time

20 minutes

Cook Time

35 minutes

Calories

474

Cuisine

Italian

Category

Dinner

A silky, blended vodka sauce made with sweet honeynut or butternut squash, finished with crispy SRF Apple Brined Bacon, Parmesan and fresh basil. This cozy weeknight pasta is the perfect way to welcome fall.

Ingredients

  • 1 pack SRF Apple Brined Uncured Bacon, diced
  • 1 small honeynut or butternut squash, peeled and diced
  • 1 medium shallot, diced
  • 5 small garlic cloves, minced
  • ¼ teaspoon salt (for sautéing)
  • ¼ teaspoon black pepper (for sautéing)
  • 2 tablespoons vodka
  • 2 tablespoons tomato paste
  • 1 cup heavy cream (for the pan)
  • ½ cup heavy cream (for blending)
  • 1 teaspoon salt (for the sauce)
  • 1 teaspoon black pepper (for the sauce)
  • 1 pack fusilli or penne pasta
  • ¼ cup reserved pasta water (for blending)
  • ¼ - ½ cup reserved pasta water (for tossing)
  • ½ cup grated Parmesan, for serving
  • fresh basil leaves, for serving

Directions

  1. In a large pan over medium heat, cook the diced bacon until crispy. Remove to a paper towel–lined plate and pour off all but 2 tablespoons of the bacon fat.
  2. Add the diced squash to the bacon fat and cook over medium-low heat, stirring occasionally, until tender and slightly browned. About 10 minutes.
  3. Add the shallot and garlic. Cook until soft and fragrant, about 5 minutes, then season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  4. Pour in the vodka and let it cook off, scraping up any browned bits.
  5. Stir in the tomato paste and cook until fragrant and slightly darkened.
  6. Add 1 cup heavy cream and stir until combined. Take off the heat and let cool slightly.
  7. Meanwhile, cook the pasta in well-salted boiling water until al dente. Reserve about 1 cup pasta water before draining.
  8. Transfer the squash mixture to a blender with 1/2 cup heavy cream, 1 tsp salt, 1 teaspoon black pepper, and 1/4 cup reserved pasta water. Blend until completely smooth (vent the lid and cover with a towel, since it's still warm).
  9. Return the sauce to the pan over low heat. Add the drained pasta, 1/4 cup reserved pasta water (start with a quarter, add more as needed), and half the bacon. Toss until glossy and every piece is coated. Salt and pepper to taste.
  10. Plate and top with the remaining bacon, the grated parmesan, torn basil leaves, and a final crack of salt and pepper.

Frequently Asked Questions

  1. Can I use honeynut squash instead of butternut?

    Yes. Dalyah and Guy call for either one. Honeynut is smaller and a little sweeter, so one small squash of either variety works for this recipe.

  2. What pasta shape works best?

    Fusilli or penne. Both have ridges and curves that catch the blended sauce and bits of bacon.

  3. How do I get the sauce the right consistency?

    Blend the squash mixture until completely smooth, then toss with the pasta using reserved pasta water. Start with a quarter cup and add more a little at a time until the sauce is glossy and coats every piece.