Popular
Latest From the Show
Pasta with Butternut Squash, Chilies and Saffron
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 pound butternut squash, peeled and cut into small, bite-sized pieces
- EVOO Extra Virgin Olive Oil, for drizzling plus 2 tablespoons
- Salt and pepper
- Freshly grated nutmeg
- 1/4 pound guanciale, pancetta or prosciutto ends, chopped
- 1 fresh red chili pepper, finely chopped
- 1 small onion, chopped
- 3 to 4 cloves garlic, chopped
- 2 tablespoons fresh thyme
- 2 teaspoons citrus zest, orange or lemon
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 healthy pinch saffron threads, 24-30 threads
- 2 cups chicken stock
- 1 pound egg tagliatelle or other long-cut pasta
- 2 tablespoons butter
- Grated Parmigiano-Reggiano cheese
- Chopped flat-leaf parsley, for garnish
Yield
Serves: 4
Preparation
Heat oven to 425F.
Arrange butternut squash on baking sheet and dress with just enough EVOO to coat. Season with salt, pepper and nutmeg. Roast 20 minutes, until tender and golden at edges.
Meanwhile, place a large pot of water on to boil for the pasta and start the sauce: In a deep skillet over medium to medium-high heat, heat 2 tablespoons EVOO, 2 turns of the pan. Add pork and render 2-3 minutes. Add chili, onion, garlic, thyme, citrus zest, salt and pepper, and soften 4-5 minutes. Stir in tomato paste, cook 1 minute then add wine, saffron and stock. Reduce 10-12 minutes.
Cook pasta to al dente in salted water, reserving a ladle of pasta water before draining.
Melt butter into sauce, add drained pasta to sauce along with squash and toss to combine. Add starchy water if necessary; sprinkle in some cheese and top each serving with additional cheese and parsley to garnish.