Made With Our
- 3/4 pound pasta (cavatappi or fusilloni)
- 1 Jar Butternut Squash Pasta Sauce
- 1/4 cup crisp bacon bits
- 2 teaspoons crushed sage
- Cook pasta according to package instructions. Drain, reserving about 1 cup of the water the pasta was cooked in.
- Combine pasta with the sauce, bacon bits and crushed sage. If too thick add a little of reserved water the pasta was cooked in. Stir well.