Franco's Pasta with Winter Squash and Potatoes
5 -6 quarts water 3/4 pound squash -- peeled and cut into 3/4-inch cubes -- about 2 cups 1 large yellow-fleshed potato -- peeled and cut into 3/4-inch cubes 2 -3 tbsps salt plus co...
Ingredients
- 5 -6quarts water
- 3/4poundsquash -- peeled and cut
- 14 -16ouncespaghetti
- 1 -2garlic cloves -- chopped
- 1small piece of hot red pepper or chili pepper -- to taste
- 2tbspchopped italian parsley
- 2 -3tbspextra virgin olive oil
- 1/2cupgrated parmigiano-reggiano -- (optional)
Directions
- 1
5 -6 quarts water 3/4 pound squash -- peeled and cut into 3/4-inch cubes -- about 2 cups 1 large yellow-fleshed potato -- peeled and cut int
- 2
Add the squash, potato and the salt
- 3
Cook for 2 minutes, add the pasta, and cook until it offers considerable resistance to the tooth, about three quarters the recommended cooki
- 4
While the pasta is cooking, put the garlic, hot pepper, and parsley in a large non-stick skillet and drizzle with 1 tablespoon extra virgin
- 5
Place the skillet over moderate heat and when the garlic begins to sizzle remove from heat
- 6
Drain the pasta and the vegetables, reserving 2 cups of the cooking water
- 7
Put the drained pasta and vegetables in the skillet with the garlic and add 1 cup pasta cooking water
- 8
Cook over highest heat, stirring until the pasta is cooked, surrounded by a creamy sauce