Ingredients
1/4 cup plus 2 TBL olive oil
1 cup chopped celery
1 cup chopped onion
1 tsp minced rosemary or 1/2 tsp dried
3 1/4 cup 1/3 inch pieces peeled butternut squash
8 ounces plum tomatoes, peeled, seeded, chopped
1/2 cup water
2 1/2 ounces 1/4 inch thick prosciutto slices, finely chopped
2 TBLS chopped fresh parsley
12 ounces conchigle (medium pasta shells)
3/4 cup grated Parmesan cheese
Preparation
Heat 1/4 cup oil in heavy large skillet over medium heat. Add onion, celery and rosemary, saute until vegetables are tender, about 10 minutes. Add squash, tomatoes and 1/2 cup water. Bring to boil. Reduce heat to medium low. Cover and simmer until squash is tender, about 20 minutes. Stir in prosciutto and parsley.
Meanwhile, cook pasta in large post of boiling salted water until just tender but still firm to bite. Drain, return pasta to same pot.
Add 2 TBLS oil, squash mixture and 1/2 cup Parmesan to pasta, toss. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan.
