2 Tablespoons Pompeian Robust Extra Virgin Olive Oil

1/4 cup chopped pancetta

1 medium onion, chopped

2 celery stalks, chopped

2 carrots, finely chopped

1 lb. ground Italian sausage (cases removed)

1/8 teaspoon nutmeg

1/2 cup Pompeian White Cooking Wine

1 28-ounce can chopped tomatoes

1 medium butternut squash, spiralized

1/2 cup shaved parmesan

salt and pepper


  1. Heat a heavy bottomed pot to medium-high heat and add 2 Tablespoons of Pompeian Robust Extra Virgin Olive Oil.
  2. Add the pancetta and cook for five minutes or until slightly browned.
  3. Add in the chopped onions, carrots and celery and saute for 10 minutes or until tender.
  4. Add the ground sausage, salt, pepper and nutmeg. Break down the sausage with a wooden spoon. Cook for 12-15 minutes or until golden brown.
  5. Deglaze the pot with Pompeian White Cooking Wine. Add the chopped tomatoes slowly, then simmer on low for 30 minutes.
  6. Peel the squash and spiralize using the spaghetti blade.
  7. When the sauce is ready, add the “noodles” to the simmering sauce, folding themin carefully. Cook for 7 minutes until “al dente.”
  8. Serve with parmesan cheese and a drizzle of Pompeian Robust Extra Virgin Olive Oil.