Notes: We made this with WW angelhair pasta and did not use the amaretti cookies. It was a hit!! We've also made it with dry thyme with just as good results.
I am not including the fresh pasta recipe as per the original recipe... you can do whatever you want.Makes: 4 to 6 servings
INGREDIENTS
For the sauce:
2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
2 medium garlic cloves, finely chopped
1 teaspoon kosher salt
1 pound butternut squash, peeled and cut into medium dice
2 teaspoons fresh thyme leaves, finely chopped
1/4 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely grated Parmesan cheese
1/2 cup crushed amaretti cookies, for garnish (optional)
INSTRUCTIONS
For the sauce:
- Bring a large pot of generously salted water to a boil over high heat.
- Heat the olive oil in a large frying pan over medium heat until shimmering. Add the onion, garlic, and salt and sauté until the vegetables have softened, about 5 minutes.
- Add the squash, thyme, and pepper and sauté, stirring occasionally, until the squash is starting to brown and just gives way when pierced with a knife, about 10 minutes. Pour in the cream, stir to coat the vegetables, and bring to a boil. Stir in the cheese and simmer for 2 minutes.
- Add the pasta to the boiling water and cook until al dente, per instructions. Using tongs, transfer the pasta directly into the sauce. Reserve 1/2 cup of the pasta water. Remove the pasta and sauce from heat and toss with tongs to coat the pasta. Add the reserved pasta water by the tablespoon to reach the desired sauce consistency. Season with salt and freshly ground black pepper. Garnish with amaretti cookies (if using).
