This was one of two winning recipes of Delverde Pasta’s 2013 Dish your Blog Recipe Challenge.
Pappardelle with Roasted Butternut Squash, Pancetta, Mascarpone & Crispy Sage
- Prep Time
- Cook Time
- Difficulty Level Creative Italian
- One 1½ pound butternut squash, peeled, seeded and cut into a 1/2-inch dice • 3 tablespoons extra-virgin olive oil • Sea salt • 12 whole sage leaves • 1 package of Delverde N°83 Pappardelle Nests (250 g) • 3 ounces diced pancetta • 2 shallots, very thinly sliced • Freshly ground black pepper • 1 tablespoon of mascarpone • Grated Parmigiano-Reggiano cheese for serving
- Preheat the oven to 425°. On a medium, rimmed baking sheet lined with a silicone liner or parchment paper, toss the squash with 1 tablespoon of the olive oil and a teaspoon of salt. Roast for 15-20 minutes, tossing once, until lightly browned and tender.
- While the butternut squash is roasting, bring a large pot of salted water to a boil. At the same time, in a large skillet over moderate heat, add 2 tablespoons of olive oil and heat until the oil is shimmering. Add the sage leaves and fry until crisp, about 20 seconds. Gently transfer the sage leaves with a fork to a plate lined with paper towels, sprinkle with sea salt and set aside.
- To the skillet, add the pancetta and cook over moderate heat until lightly browned, stirring often, about 3 minutes. With a slotted spoon, remove the pancetta from the skillet and set aside. (Doing so will prevent the pancetta from becoming too chewy.) Next, add the shallots, ½ teaspoon of salt and several grindings of black pepper to the skillet and cook until the shallots are soft and caramelized, stirring often, about 4 minutes. Turn off the heat and add the reserved pancetta and roasted squash to the skillet and set aside while you cook the pasta.
- When the pasta water reaches a boil, cook the Delverde Pappardelle Nests for 5 minutes (two minutes less than indicated by the package instructions as you'll finish cooking the pasta "in padella" - in the pan - along with the sauce). Drain, reserving one cup of the cooking water.
- To the skillet, add the pasta and reserved cooking water and cook over moderate heat, tossing gently, until the sauce is thickened and the pasta is al dente, about 1-2 minutes; season with salt and freshly ground black pepper to taste. Turn off the heat, stir in the mascarpone and gently toss until it is incorporated throughout. Transfer the pasta to a serving bowl or to individual bowls and top with the crispy sage leaves. Serve the pasta with grated Parmigiano-Reggiano.
- Buon appetito!
Majella Home Cooking
Benvenuti a Majella Home Cooking! I’m Michelle Capobianco and welcome to my Italian kitchen! Majella - pronounced “mah-yel-lah”- is a mountain in the central Italian region of Abruzzo ...Read more about this chef..
ABRUZZO TOUR 2018
Benvenuti a Majella Home Cooking! I’m Michelle Capobianco and welcome to my Italian kitchen! Majella - pronounced “mah-yel-lah”- is a mountain in the central Italian region of Abruzzo and is the star of my dreams, source of my inspiration and beloved summer playground. I was a corporate attorney for nearly ten years and turned my passion for Italian gastronomy and culture into a "second-chance" career as a private chef, caterer and cooking instructor. Please join my community of subscribers for recipes, anecdotes and news about products and upcoming events. A presto e buon appetito!
Phone : 917.583.8132
E-Mail : email@example.com
Subscribe / Connect
Subscribe to our e-mail newsletter to receive updates.