Fusilli con Zucca, Prosciutto e Salvia

Name: Fusilli con Zucca, Prosciutto e Salvia
Ingredients: Pasta (I used the twisted fusilli but penne or rigatoni pasta fine, too ) – 1/2 lb for every 5 persons; winter squash, about 1 lb – 1 1/2 lbs, diced; fresh sage leaves, 5 or 6…..or to taste; slice of prosciutto, thickly sliced and diced; medium-sized onion, diced; grated Parmesan cheese, q. b. (“quanto basta” or “as much as you need); extra-virgin olive oil, q. b; salt, pepper, q. b.

www.annesitaly.com

Ingredients (for 4 – 6 persons, approximately) Pasta (I used the twisted fusilli but penne or rigatoni pasta fine, too ) – 1/2 lb for every 5 persons winter squash, about 1 lb – 1 1/2 lbs,...

View full recipe on www.annesitaly.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.annesitaly.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Saucepan
Pot
Stove
Ladle
Colander
Wooden spoon
Measuring spoon
Plate
Serving bowl

Ingredients

Pasta (I used the twisted fusilli but penne or rigatoni pasta fine, too ) – 1/2 lb for every 5 persons
winter squash, about 1 lb – 1 1/2 lbs, diced
fresh sage leaves, 5 or 6…..or to taste
slice of prosciutto, thickly sliced and diced
medium-sized onion, diced
grated Parmesan cheese, q. b. (“quanto basta” or “as much as you need)
extra-virgin olive oil, q. b
salt, pepper, q. b.