Penne With Butternut Sage Sauce Recipes
PENNE WITH BUTTERNUT-SAGE SAUCE
Categories Food Processor Cheese Dairy Herb Pasta Vegetable Vegetarian Quick & Easy Dinner Butternut Squash Fall Winter Sage Noodle Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Process squash and onion in a food processor until finely chopped, about 1 minute.
- Heat butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds. Add chopped squash mixture, water, salt, and pepper and simmer, uncovered, stirring occasionally, until water is evaporated and squash is very tender, 8 to 10 minutes. Stir in Parmigiano-Reggiano and remove squash mixture from heat.
- While squash mixture simmers, cook penne in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander. Add 1/2 cup cooking water to squash mixture, then add drained pasta, tossing to combine.
- Thin sauce with additional cooking water as desired and serve pasta with additional cheese on the side.
PENNE WITH BUTTERNUT SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.
- Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, shallot and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
- Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan.
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BAKED PENNE WITH BUTTERNUT SQUASH-SAGE SAUCE
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- Melt butter in a large heavy pot over moderately high heat until foam subsides, then add sage and cook until fragrant, about 15 seconds. Add cubed squash, diced onion, 1 1/2 cups water, 1 teaspoon kosher salt, and pepper to taste. Simmer, uncovered, stirring occasionally, until squash is very tender and water has reduced considerably, 15 to 20 minutes depending on the size of the squash pieces.
- If you have an immersion blender, purée mixture right in pot. If you don’t, transfer mixture to a food processor or blender and purée until smooth. Taste sauce. Add more salt if necessary. The sauce should be thick enough to coat the back of a spoon. If it is too thin, simmer over low heat until it thickens. You should have about 3 cups of sauce.
- Preheat the oven to 500ºF. Bring a large pot of generously salted (I use 1 tablespoon kosher salt) water to a simmer. Boil penne for 5 minutes. Drain and rinse under cold water. Transfer penne to a large bowl. Pour the butternut sauce over top. Add the cream. Add the cubed mozzarella or fontina, grated parmesan, 1/2 teaspoon salt, and toss to coat.
- Butter a shallow 2-quart baking dish (such as a 9×13-inch pan). Transfer pasta mixture to prepared pan. Bake until bubbly and brown, 10 to 15 minutes. If pasta isn’t browned to your liking on top, turn on the broiler, pop pan under it for 3 to 5 minutes, keeping a close watch. Cool slightly before serving
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