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Linguini with Butternut Sauce, Pancetta and Sage Butter

A simple, delicious, romantic pasta made in 20 minutes!

Course Main Course
Cuisine Italian
Keyword date night, easy pasta recipe, meal for two
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Author Linda Spiker


  • 6 oz linguini
  • 1 3/4 to 2 cups store bought butternut squash pasta sauce I used Dave's Gourmet
  • 4 oz pancetta I buy mine already cubed, of course you can do that yourself
  • 2 Tablesoons butter
  • 3 sage leaves finely chopped
  • Parmesan shaved
  • Toasted pine nuts optional


  1. Bring a medium pot of salted water to boil and cook pasta to directions on box
  2. While water heats cook pancetta in a sauce pan on medium heat until crispy
  3. Scoop out pancetta and set on a paper towel, add butter to pan (still on medium heat), stirring continuously as butter bubbles and become frothy. Add chopped sage and 'fry' it in butter until crispy (60 seconds or so) then take off heat
  4. Pasta water should be ready now. Cook to package instructions stirring frequently
  5. While pasta cooks heat 1 3/4 cups sauce (or more if you like) and shave parmesan cheese with a 'y' peeler
  6. When pasta is al dente, pour into a colander (do not rinse), tap colander to get out excess water
  7. Add pasta back to pot and pour in heated sauce, stir until well combined

To Plate:

  1. Divide pasta onto plates, top with pancetta, and Parmesan. Then drizzle with brown butter and sage!