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Heat olive oil in a large skillet over medium high heat for 1 minute. Add prosciutto and cook until fat renders and all slices are crispy, about 3 to 5 minutes. Remove with slotted spoon and set on paper towels to drain. Add shallot and sage leaves to same pan. Cook until sage is crispy and shallot is translucent, about 4 minutes. Remove with slotted spoon to same plate as prosciutto.
Add wine and scrape up any browned bits from the pan using a wooden spoon. Carefully add the Dave’s Butternut Squash Pasta Sauce, stirring sauce until heated through. Pour over warm pasta and top with the prosciutto sage mixture. Garnish with parmesan cheese and season with fresh cracked black pepper. Serve immediately.
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