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Soppressata Pasta with Delicata Squash and Thyme

Soppressata Pasta with Delicata Squash and Thyme

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Delicata works in this pasta recipe because it cooks quickly in the pan, but you could sub slices of acorn squash or any roasted vegetables you want.


  • 1 small delicata squash, halved lengthwise, seeds removed, sliced crosswise ½ inch thick
  • 4 ounces soppressata or other spicy salami, casing removed, chopped
  • 4 sprigs thyme, plus leaves for serving
  • Kosher salt, freshly ground pepper
  • 3 ounces Parmesan, finely grated (about 3 cups), plus more for serving

Recipe Preparation

  • Heat oil in a large skillet over medium-high. Arrange squash in skillet in a single layer and cook undisturbed until browned, about 5 minutes. Shake skillet, scraping bottom with a spatula to release squash, and turn pieces. Add garlic, soppressata, and thyme sprigs; season with salt and pepper. Cook, tossing occasionally, until squash is tender and garlic is browned all over, about 5 minutes. Remove from heat; set aside.

  • Cook pasta in a large pot of boiling salted water, tossing occasionally, until very al dente, about 7 minutes.

  • Using tongs, transfer pasta to reserved squash mixture and add 1½ cups pasta cooking liquid. Set over high heat; cook, tossing, until pasta is al dente and liquid is reduced by half, about 3 minutes. Reduce heat to medium-low and gradually add 3 oz. Parmesan, tossing until cheese is melted and pasta is coated in a smooth, glossy sauce. Thin with more pasta cooking liquid if needed. Pluck out thyme sprigs.

  • Divide pasta among bowls and top with thyme leaves and more Parmesan.

Reviews SectionThis has been on my to-make list for ages, and now I'm bummed that I didn't make it sooner because it's SO GOOD. The veg really adds something special, plus garlicky, creamy and spicy.I substituted the squash with sliced aubergine/eggplant, I think it's a good idea to pick something similarly flavourful if you're substituting out the squash. I also added some chopped chille since my sausage wasn't spicy enough.As always, trust the recipe and add all the recommended magic pasta water. Just keep tossing until the sauce comes together.Thanks Saffitz!

Watch the video: Vegan Pasta with Summer Squash


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