Directions: |
Directions:1. Prepare the ingredients
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the mushrooms into bite-sized pieces. Peel and mince the garlic. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves. Cut off and discard the ends of the squash; using a knife, carefully peel and halve the squash. Scoop out and discard the pulp and seeds, then medium dice the squash. Small dice the celery. Cut the garlic chives into ¼-inch pieces.
2. Cook the mushrooms
In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms; cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add ¼ of the garlic and up to half the rosemary (you will have extra rosemary); cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add 2 tablespoons of water; cook, stirring frequently and scraping up any browned bits, 1 to 2 minutes, or until cooked off. Transfer to a bowl. Wipe out the pan.
3. Make the Squash Ragu
In the same pan, melt half the butter on medium-high until hot. Add the squash and celery; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly softened. Add the remaining garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add 1¼ cups of water. Simmer, stirring occasionally, 12 to 14 minutes, or until the squash has softened and the water has cooked off. Remove from heat.
4. Cook the pasta
While the ragù simmers, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.
5. Finish the pasta
Add the cooked mushrooms, cooked pasta, crème fraîche, remaining butter, half the garlic chives and half the reserved pasta cooking water to the pan. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.
6. Plate your dish
Divide the finished pasta between 2 dishes. Garnish with the cheese and remaining garlic chives. Enjoy! |
This recipe for Shokichi Squash Ragù & Mafalda Pasta with Mushrooms, Garlic Chives & Rosemary is from