“I’m not a chef, I’m Italian”- David Rocco


Saturday, October 6, 2012

Fall Medley Pasta

Ciao lovely readers! For me, pasta has always been my go to comfort food (besides chocolate, but then again, who isn't comforted by chocolate?!?!) So when I am craving something cozy and yummy, I turn to pasta.

The other night in New York, it was a dark, gloomy and rainy evening. It was the perfect night for comfort food. I had fresh mushrooms, butternut squash and sage. Do you see where I’m going with this? Fall Medley Pasta!! There is just something about the combination of earthy mushrooms, sweet butternut squash and fragrant sage that makes me crazy!! Plus, you prepare this with some delicious rotini and a splash of cream….oh my. This pasta dish will satisfy everyone at your table. It’s a wonderful mix of flavors and textures. It’s just incredible; I promise that you will love it.

Fall Medley Pasta


6 tbsp. Olive oil
1 butternut squash- peeled, seeded and cut into cubes
1 pack of fresh mushrooms
Salt
Pepper
Sage (some people can find sage very intense, so you pick exactly how much you want to use)
1 box of rotini
Cream (for just a splash!)

First, prepare a pan over medium heat with 2 tbsp. olive oil, a dash of salt and pepper (quanto basta) and add your already cut butternut squash cubes. Cook until tender for around 30 minutes, you don’t want them getting to soft and turning into mush.

While that is cooking, clean and slice your mushrooms. Prepare another pan over medium heat with 2 tbsp. olive oil, salt and pepper and add the mushrooms. Cook for around 25 minutes.

In the mean time, start boiling your pasta water. While you are waiting for the water to boil, prepare another pan with 2 tbsp. olive oil. You are going to be frying your sage leaves, so wait until the olive is hot enough to fry.  Pick a large enough pan, since you will be using this to mix your pasta. Add your sage leaves to the pan. They will fry very quickly so stand by. Take the sage leaves out and put them on a plate with a napkin to absorb any excess oil.

Once the water is boiling, add your pasta. Once it is cooked, drain and add the pasta to the pan that you fried the sage in. Keep the pan on low heat. Add the butternut squash and mushrooms and mix. Make sure the olive oil coats all of the vegetables. Add a splash of cream, literally a splash! Mix again. Add the fried sage leaves to the pasta.  Let me know what you think. Buon Appetito!!