Wednesday, December 31, 2014

Penne With Butternut Squash, Parsley And Capers

I adapted this recipe after seeing a similar one on an episode of Lidia's Italy. I replaced the sweet potatoes with butternut squash and added some white wine. It came I out great and will definitely go into our winter dinner rotation.


2 tablespoons extra--virgin olive oil
4 ounces thick--sliced bacon or pancetta, diced
4 garlic cloves, peeled and crushed
4 fresh sage leaves
1 pound butternut squash, peeled, cut into -½--inch cubes
2 leeks, white and -light--green parts only, sliced, (about 2 cups)
¼ cup rinsed small capers (optional)
½ teaspoon kosher salt, plus more for the pot
¼ to ½ teaspoon crushed red-pepper flakes
1 cup dry white wine
1 pound penne pasta
3 tablespoons chopped fresh Italian parsley
1 cup grated Grana Padano or Parmigiano-Reggiano


Bring a large pot of salted water to a boil for pasta. In a large skillet, over -medium--high heat, heat the olive oil and add the bacon or pancetta, the garlic, and the sage. Cook until fat has rendered, about 3 to 4 minutes. Add the squash and leeks, and cook, stirring continuously, until both begin to soften, about 4 minutes. Add the capers, if using. Season with the salt and crushed red pepper. Ladle in 1 cup of pasta water, and simmer rapidly until the squash and leeks are very tender but the squash retains its shape, about 7 to 8 minutes, adding more pasta water if necessary to keep it saucy.

Meanwhile, cook the pennee until al dente. When the penne are done, remove with a spider directly to the sauce. Add the parsley, and toss to coat the pasta with the sauce. Increase the heat and boil a minute if the sauce is too thin, or add a little more pasta water if it is too thick. Remove the skillet from the heat, sprinkle with the grated cheese, toss, and serve.

Adapted from Lidia's Italy

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