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Cavatelli with Spicy Winter Squash
Nb persons: 8
Yield:
Preparation time:
Total time: 45 MIN
Source:
| Recipe by Mario Batali “This pasta,” Mario Batali says, “always propels me into fall.” You can substitute pumpkin or hubbard squash—whichever looks more beautiful at your market—for the butternut. “Cook the squash until it’s soft but not falling apart—you don’t want al dente squash, but you don’t want mush either,” Batali says. INGREDIENTS | |
| 1/4 cup plus 2 tablespoons | extra-virgin olive oil |
| 6 large | garlic cloves, thinly sliced |
| 1 large | red onion, thinly sliced |
| 2 teaspoons | crushed red pepper |
| 2 pounds butternut squash—peeled, seeded and cut into 1/2-inch cubes | |
| 1 tablespoon | finely chopped thyme |
| Salt and freshly ground pepper | |
| 1 1/2 pounds | cavatelli or small shells |
| 3/4 cup | freshly grated caciocavallo, pecorino or Parmesan cheese, plus more for serving |
DIRECTIONS
Bring a large pot of salted water to a boil. In a large, deep skillet, heat the olive oil. Add the garlic, onion and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic and onion are softened, about 5 minutes. Add the squash and thyme, season with salt and pepper and cook for 5 minutes, stirring occasionally. Cover and cook over moderately low heat, stirring occasionally, until the squash is tender, about 5 minutes.
Meanwhile, add the cavatelli to the boiling water and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Add the cavatelli to the squash mixture in the skillet, then stir in 1/2 cup of the pasta cooking water and toss gently to combine. Add the 3/4 cup of caciocavallo, season with salt and pepper and stir gently; add a little more pasta water if necessary. Serve the pasta right away, passing more cheese at the table.
Bastianich recommends a simple, fruity Sangiovese here, like the 2001 Val di Cava Rosso di Montalcino, which pairs well with the sweet sautéed squash.
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