Entertaining

A Winter Pasta Dinner To Savor

12/14/2020

As we head towards the end of the year, we turned to Adrianna Guevara Adarme for inspiration and a recipe to brighten up the ever-increasing cold and dark days of winter—and she delivered. Cookbook author, blogger, recipe maker, and corgi mom, we have been huge fans of Adrianna for a while now. While we still dream about her signature cinnamon rolls she made for us last year, we recruited her this time for a delicious but simple dinner recipe. Made from a seared delicata squash tossed with pancetta, parmesan, and wilted kale and then topped with toasted bread crumbs, you will be savoring it with us too all season long.

Rigatoni Pasta with Delicata Squash, Kale, and Pancetta


Ingredients for Pasta:

4 ounces pancetta (cubed) 

2 delicata squash, cut into half moons 

1 shallot, minced 

2 garlic cloves, smashed 

1/2 teaspoon crushed red pepper 

1/2 cup white wine

1 cup pasta water, reserved 

1 cup freshly grated parmesan-reggiano 

2 tbls unsalted butter 

1 bunch of kale, leaves removed from stems and chopped 

1 pound pasta of choice 

1/2 cup bread crumbs toasted with 1 tablespoon butter (toasted in a pan) 


Rigatoni Pasta with Delicata Squash, Kale, and Pancetta
 

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
 
Bread Crumb Topping: 
1 tablespoon unsalted butter 
1/2 cup bread crumbs toasted with Kosher salt  
Pasta:
4 ounces pancetta (cubed) 
2 teaspoon olive oil 
1 large delicata squash, trimmed, seeds removed and cut into half moons 
Kosher salt and freshly ground pepper 
1 shallot, peeled minced 
2 garlic cloves, peeled and smashed 
1/2 teaspoon crushed red pepper 
1/2 cup white wine
1 cup pasta water, reserved 
1 cup freshly grated parmesan-reggiano 
2 tablespoons unsalted butter 
1 bunch of kale, leaves removed from stems and chopped 
1 pound pasta of choice 

To Make Bread Crumb Topping: 
In a small saucepan, set over medium heat, add the butter. When melted, pour in the bread crumbs and a pinch of salt. Cook until toasted and golden brown. Remove and set aside.
To Make the Pasta:
In a large pan, set over medium-high heat, add the pancetta, and cook until crispy, about 5 minutes Once it is golden brown, transfer to a bed or paper towels. Add a teaspoon or two of olive oil. When hot, add the moon-shaped delicata squash and sprinkle with salt and pepper. Cook on both sides for 1 to 2 minutes, until lightly golden brown. Remove. 
Add more oil if needed, along with the shallot, smashed garlic, crushed red pepper, and a few pinches of salt. Cook until fragrant and softened for about 3 to 5 minutes. Remove the smashed garlic and discard. Turn the heat to medium-high and pour in the wine, deglazing the pan, scraping up any bits.  
Meanwhile, bring a pot of salted water to a boil. Add pasta and cook a few minutes short of the suggested time. Scoop out 1 cup of pasta water and transfer it to the pan with the shallots, along with the parmesan and butter. Cook until the butter has melted. Add al dente pasta, kale, and toss; cook until sauce has thickened, about 2 to 4 minutes. Add the pancetta and delicata squash back in. Serve and top with buttered bread crumbs.

Photography by Adrianna Guevara Adarme

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