Pasta con zucca e funghi
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Total Time
30 mins
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Course
Main Course
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Cuisine
Italian
Pasta con zucca e funghi
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Pasta with Winter Squash and Mushrooms
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Ingredients
- pasta 350 g (12 oz
- mushroom cleaned, sliced or cut into pieces, 250 g (8 oz
- winter squash peeled, de-seeded, cut into small dice, 250 g (8 oz
- shallot finely minced, 1-2
- sage fresh sprigs, or rosemary
- olive oil
- butter
- salt
- black pepper
Optional
- speck or prosciutto, cut into fine strips or dice, 50 g (2 oz
- Parmigiano-Reggiano cheese freshly grated, 50 g (2 oz
- parsley fresh sprigs, stems removed and finely minced
Instructions
- Put a large pot of well-salted water on to boil for the pasta.
- In a large sauté pan, brasier or wok, sauté the shallot gently in olive oil and a nob of butter. Take care they don't brown.
- When the shallots have softened, raise the heat a bit and add the mushrooms and toss. Sauté over moderate heat until the mushrooms have softened and lost their excess liquid.
- Add the diced squash, seasoning generously with salt and pepper. Continue sautéing for a minute or two.
- Now add the herbs and drizzle in a few spoonfuls of water and cover. Simmer for 5 minutes or so, until the squash is tender, stirring from time to time and adding a few spoonfuls of water as needed to prevent things from drying out. When the squash is tender, remove the herbs.
- While the mushrooms and squash are simmering, start cooking your pasta.
- When the pasta is just ever so slightly underdone, add it to the pan with the mushrooms and winter squash, along with a ladleful of the pasta water and, if using, the freshly minced parsley and/or the Speck or prosciutto. Toss over low heat, perhaps a minute or two, until the condimento coats the pasta nicely.
- If using the cheese, add it at the very end, along perhaps a half ladleful of the pasta water. Toss again until the cheese has melted into a creamy coating for the pasta.
- Serve immediately sprinkled if you like with a pinch of minced parsley for color.
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