Creamy Squash Rigatoni

Creamy Squash Rigatoni

Creamy Squash Rigatoni


1 medium squash (about 12 ounces)

2 teaspoons butter

2 cloves garlic, minced

a pinch of cayenne pepper

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 cup milk

2 tablespoons cream

6 ounces rigatoni

2 tablespoons grated Parmesan

freshly ground pepper


Bring about an inch of water to the boil in a large stockpot. Cut the squash into large wedges and remove the seeds. Arrange in a steamer basket. Steam for 8-12 minutes, until the squash is very tender. Remove the steamer basket and let the squash cool so you can handle it. Remove the flesh from the skin into a small bowl, then mash it well with a spoon.

Meanwhile, fill up the pot with water for pasta and start it boiling.

In a medium frying pan, melt the butter over very low heat. Add the garlic and cook, stirring occasionally, until the garlic is golden, about 8 minutes.You’ll want to push both butter and garlic all the way to one side of the pot, since there’s not that much of either. Add the cayenne, nutmeg, and salt and stir.

Now carefully add the milk, cream, and mashed squash to the pan, stirring to smooth. Raise the heat slightly, so the sauce simmers. Simmer over medium heat until reduced, about 12 minutes.

When you reach this point, you can add your pasta to the boiling water, so it’ll be ready at the same time as the sauce.

When the sauce is reduced and the pasta done, reserve a 1/2 cup of pasta water, and drain the pasta. Add the pasta to the simmering sauce, spooning in reserved water if necessary.

Season with pepper and more salt to taste, then add half the Parm and mix in. Divide between two bowls, sprinkle with the rest of the Parmesan, and serve.

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