Soppressata Pasta with Delicata Squash and Thyme
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.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
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.
Step 2
Cook pasta in a large pot of boiling salted water, tossing occasionally, until very al dente, about 7 minutes.
Step 3
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.
Step 4
Divide pasta among bowls and top with thyme leaves and more Parmesan.
