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Parsley Egg Noodles with Squash-and-Tomato Sugo

Parsley Egg Noodles with Squash-and-Tomato Sugo

By Vicky Bennison, Food & Wine

Resting this enriched pasta dough for the full 2 hours is essential to the final texture. Too short of a rest results in puffy, thick noodles, while a well-rested dough rolls into thin, tender pasta.

Active Time

40 MIN

Total Time

3 HR

Yield

Serves : 4 to 6


Ingredients

QUASH-AND-TOMATO SUGO

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 3 cups chopped peeled butternut squash (about 1/2-inch pieces)
  • 1 1/2 teaspoons kosher salt
  • 1 (14-ounce) can whole peeled tomatoes, crushed by hand

 

How to Make It

Step 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.

Step 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, reserving 1 cup pasta cooking liquid.

Step 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.

ADDITIONAL INGREDIENTS

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

    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.

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