A different way to cover your pasta. It has a bit of a bite from red pepper flakes and its texture is smooth and creamy, but without the cream.
You’ll need a vegetable peeler, blender, pasta pot and skillet
INGREDIENTS
2 tablespoons olive oil
1 tablespoon finely chopped fresh sage
1 medium butternut squash, peeled, and cut into small ½-inch pieces
1 medium yellow onion, chopped
2 garlic cloves, pressed or chopped
a few shakes of red pepper flakes
Salt to taste
Freshly ground black pepper
1-2 cups vegetable broth
12 ounces whole grain linguine or fettucine (for 4 people)
INSTRUCTIONS
Warm the oil in a large skillet over medium heat. Add the sage and toss to coat. Let the sage crisp up and transfer it to a small bowl. Sprinkle it lightly with salt and set the bowl aside.
Add the squash, onion, garlic and red pepper flakes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add enough broth to cover the squash and onions. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes.
Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, stirring occasionally. Keep 1 cup of the pasta cooking water before draining.
Once the squash mixture is done cooking, remove it from the heat and when it’s safe to transfer, add to a blender. Purée until smooth and season with salt and pepper.
Using the skillet again, combine the pasta, squash purée and ¼ cup cooking liquid. Cook over medium heat, tossing and adding more water as needed, until the sauce coats the pasta, about 2 minutes. Season with more salt and pepper if necessary.
Fold the fried sage into the pasta, add more black pepper and shaved Parmesan/Pecorino and/or smoked salt, if desired.
Serve wilth a side salad, add shrimp to the pasta if desired.