Bucatini is a bit thicker than Spaghetti with a hole running through its center. This makes it the perfect pasta for capturing every bit of this creamy butternut squash sauce.
MAKES FOUR SERVINGS
Preheat the oven to 400 degrees Fahrenheit. Heat four quarts of salted water in a large pot and bring to a boil. Cook Sfoglini Bucatini in salted water until al dente, approximately 13 - 15 minutes. Reserve 1 cup pasta water for sauce before draining.
Place the butternut squash, garlic, shallot and sage on a baking sheet and drizzle with the olive oil. Season with a few pinches of salt and pepper and stir to ensure that everything on the pan is lightly coated with olive oil before arranging contents into a single layer. Cook in the oven for 30 minutes, turning once halfway through; when done, the squash, garlic and shallot should all be softened and break easily when pressed with a spatula. Remove the sage leaves from the stems, reserving the leaves. Add the sage leaves and the rest of the contents of the baking pan to a food processor, along with the vegetable broth and parmigiano cheese and puree until smooth. You will likely need to add about a ½ cup of the reserved pasta water to loosen the puree; add the water in small amounts to the food processor and pulse. When the puree is a sauce-like consistency, it’s ready. Season with additional salt and pepper if desired, mix with bucatini and additional pasta water if needed.
Serve immediately with additional grated parmigiano cheese and toasted homemade bread crumbs, if desired
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