Orecchiette & Zucca by Luca Paris

Presented by Chef Luca Paris

Host of “A Culinary

Journey with Luca Paris”

Executive Chef of

Luca’s Mediterranean Café

Host of ‘The Best

Thing I Ate Today”

• 1 1/2 cup Butternut

  Squash Smalled Diced

• 1

  tsp Garlic

• Salt

  and pepper to taste

• 1 cup Prosciutto/pancetta
• 1 cup sherry
• 2 cups cream
• 1 lb orecchiette (Blanched)
• 2

  oz extra virgin olive oil

• 1/2

  cup shaved Parmigiano

Bring

2 cups of water to a boil and add the Butternut Squash to blanch for two

minutes drain and let cool.

Heat

oil in Sauce pan, add pancetta and cook to crisp. Add Squash and garlic. Remove pan from heat and add sherry (May

flambé) Reduce to allow alcohol to evaporate. Add cream and reduce to thicken

sauce. Add pre-cooked pasta and shaved Parmigiano.

Enjoy!