CAVATELLI - Cavatelli with Spicy Butternut Squash

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Nb persons: 8
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Cavatelli with Spicy Winter Squash CONTRIBUTED BY MARIO BATALI •F&W •STAFF-FAVORITE "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.
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
	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

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.
SUGGESTED PAIRING
Joe Bastianich recommends a simple, fruity Sangiovese here, which pairs well with the sweet sautéed squash.

FROM BATALI THE HOME BOY, EDITOR’S PICKS: KATE KRADER’S FAVORITE F&W RECIPES, READERS’ CHOICE AWARDS: CELEBRATING 30 YEARS OF FOOD & WINE, RECIPE OF THE DAY: NOVEMBER 2009
PUBLISHED NOVEMBER 2004

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