Radiatore
Butternut Squash Sauce with Fried Sage
The Pasta
Radiatore, oh you stout and undulating ridged pasta, how I love thee. Your popularity is climbing, but I don’t think you’ve quite reached your ceiling yet. Clearly a pasta that mimics the shape of a radiator, the rumor is that an industrial designer created the shape in 1960, but it was actually created somewhere between the First and Second World War. It was clearly created to be a champion of sauce absorption and containment, so whoever created it, kudos and thank you.
The Recipe
The leaves are changing and so is the type of fresh produce we have the best access to. In this area, squash is now the name of the game. So, get your head in the game with this butternut squash sauce. It’s all about using the squash for its creamy, sweet, and savory properties and coaxing every ounce of flavor out it that you possible can with very little additions. This sauce is absolutely one of the best fall sauces, and can keep you excited about your vegetables through the cold months.
Servings: 4 - Time: ~45 mins - Difficulty: 2 - Take-a Your Time
Ingredients & Mise en Place
17.6 oz. radiatore
3-3.5 lbs. butternut squash - peeled, seeded, and cut into ½” cubes
1 bunch sage - half chiffonade and half whole
4 cups low-sodium vegetable broth
1 medium onion - diced
whole nutmeg pod or ground nutmeg (to taste)
crushed red pepper (to taste)
mozzarella (optional)
extra virgin olive oil
sea salt
pepper
Directions
In a sauce pan over medium heat, warm 4 tbsp. of olive oil. Once at heat, add in onion. Stirring frequently, cook until the onion is soft and golden, but not brown - about 2-3 minutes. Next add in the butternut squash and do the same thing for about 5 minutes until the squash begins to get soft and change color. At that point, add in about 3 cups of vegetable broth and bring to a simmer for 10-15 minutes.
Once the squash is soft remove from the heat. Blend with an immersion blender until totally smooth. If you do not have an immersion blender, let the sauce cool a little and work in a blender in batches. Return to burner and simmer on low. Add in more broth if needed, but do it slowly and gradually. Add in salt, pepper, nutmeg, and crushed red pepper to taste.
Bring a pot of heavily salted water to a boil. Add the pasta and cook the radiatore until slightly under al dente - roughly 8-10 minutes. Once cooked add to the sauce pan and let it finish another 3-5 in the sauce until al dente.
While the pasta finishes cooking, bring a sauté pan to medium-high heat to with about 1 tbsp. of olive oil. Add in sage and fry until brittle, about one minute.
To finish, divide into four portions, and then cover with both types of fried sage. For an optional finish, place some pieces of mozzarella on top and brown with a brûlée torch or add to a broiler for a few minutes (which will dry the pasta out a little, so add extra sauce if that’s your method.)
Note:
If you know your are going to like this, I recommend doubling the recipe so you can put some on pizza too.