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..
Michelle DiBenedetto-Capobianco is a corporate lawyer-turned-private chef in New York. Restless in her legal career, Michelle began to spend each summer at her family home overlooking the Majella (pronounced “mah-yel-lah”) mountain in the central Italian region of Abruzzo where she studied real Italian cooking with talented home cooks and culinary professionals. Michelle now organizes creative small group tours of Abruzzo for visitors from around the globe.
Phone : 917.583.8132
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