Difficulty Level: Moderate
Total Time: 1 hour
Serving Size: 2-4 servings
1/2 lb. fresh trenette or any other long pasta
18 oz. butternut squash, cubed
1 shallot, halved
1 bulb garlic
2 tbsp. extra virgin olive oil
1/2 cup chicken or vegetable stock
1/4 cup Parmigiano Reggiano, finely grated
1/3 cup heavy cream
2 tbsp. unsalted butter
10 sage leaves
1/2 cup stracciatella
Salt & pepper to taste
Preheat oven to 375°F. Place the butternut squash cubes, shallot and garlic on a 9 x 13 in. baking sheet and drizzle with olive oil, salt and pepper. Roast in the oven for 40 minutes.
Bring a large pot of water to a boil.
Meanwhile, add the butternut squash, shallot, garlic and chicken stock to a blender and blend until smooth. Add the heavy cream and Parmigiano and continue to blend. Add salt to taste.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup pasta water.
Melt the butter in a small sauté pan over medium heat. Add the sage leaves and fry until they begin to crisp. Remove the sage from the pan and set aside to cool.
Strain the pasta and add it to a large sauté pan along with the butternut squash sauce and 1/4 cup pasta water. Toss on high until combined. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with the crispy sage leaves and stracciatella.