Food & Wine USA - (02)February 2020

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FEBRUARY 2020

Parsley Egg Noodles with

Squash-and-Tomato Sugo

ACTIVE 40 MIN; TOTAL 3 HR

SERVES 4 TO 6

Cubes of butternut squash cook until per-

fectly tender in this hearty twist on sugo, a

traditional tomato-based pasta sauce.

Crushing the tomatoes by hand gives the

sauce a rustic, chunky texture.

SQUASH-AND-TOMATO SUGO

2 Tbsp. extra-virgin olive oil

1 small yellow onion, finely chopped

3 cups chopped peeled butternut

squash (about^1 / 2 -inch pieces)

11 / 2 tsp. kosher salt

1 (14-oz.) can whole peeled

tomatoes, crushed by hand

ADDITIONAL INGREDIENTS

4 qt. water

(^1) / (^4) cup kosher salt, plus more to taste
Parsley Egg Noodles (recipe p. 36)
8 oz. provola affumicata cheese,
scamorza affumicata cheese, or
fresh mozzarella cheese, torn into
(^3) / 4 -inch pieces (about 1 (^1) / 2 cups)
(^1) / 4 oz. Parmigiano-Reggiano cheese,
grated on a Microplane (about^1 / 3
cup)
Fresh flat-leaf parsley leaves, for
garnish

1. Make the squash-and-tomato sugo:
   Heat oil in a large, high-sided skillet over
   medium. Add onion, and cook, stirring
   occasionally, until slightly softened, about
   4 minutes. Stir in squash and salt. Cook,
   stirring occasionally, until squash begins
   to soften, about 10 minutes. Stir in crushed
   tomatoes. Cover and reduce heat to
   medium-low. Cook, stirring occasionally,
   until squash is tender, 8 to 12 minutes.


2. Meanwhile, bring 4 quarts water to a
   boil in a large saucepan over high. Stir in

(^1) / 4 cup salt. Add pasta, and cook, stirring
occasionally, until tender, 2 to 3 minutes.
Using tongs or a spider, transfer cooked
pasta to tomato mixture in skillet, reserv-
ing 1 cup pasta cooking liquid.

3. Increase heat to medium, and cook
   pasta mixture, stirring constantly and
   adding reserved cooking liquid,^1 / 4 cup at a
   time, until sauce clings to pasta, 2 to 3
   minutes. Stir in provola affumicata. Season
   with salt to taste. Divide mixture among
   serving bowls. Top evenly with Parmigiano-
   Reggiano, and garnish with parsley.
   —VICKY BENNISON, PA STA G R A N N I ES
   MAKE AHEAD Cut pasta can be chilled up
   to 1 day or frozen up to 3 weeks. If boiling
   from frozen, increase cook time to 3 to 4
   minutes.
   WINE Herbal, crisp Italian white: 2018
   Umani Ronchi Vellodoro Pecorino
   NOTE Find the Italian cheeses called for in
   this recipe at specialty cheese shops.