Calabrian Pasta & Squash with Ricotta Cheese

Calabrian Pasta & Squash

with Ricotta Cheese

35 MIN
$12.94/serving 2 Servings
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    From the Test Kitchen

    This seasonal pasta showcases sweet, roasted delicata squash—a perfect match for hearty sautéed kale, which folds right into the pasta’s frilly edges.
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    • Nutrition
      PER SERVING
    • Calories
      950 Cals (est.)
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    ingredients
    Calabrian Pasta & Squash with Ricotta Cheese
    Title
    • 3 oz Diced Pancetta
    • 6 oz Mafalda Pasta
    • 2 cloves Garlic
    • 6 oz Kale
    • 1 Delicata Squash
    • ½ cup Part-Skim Ricotta Cheese
    • 1 oz Butter
    • 1½ tsps Calabrian Chile Paste
    • ¼ tsp Crushed Red Pepper Flakes
    • ¼ cup Cream
    time-saving
    tips & techniques
    Prepare & roast the squash
    1 Prepare & roast the squash

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into ½-inch-thick pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems and roughly chop the leaves. In a bowl, combine the ricotta and a drizzle of olive oil; season with salt and pepper.

    Cook the pasta
    3 Cook the pasta

    Add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

    Cook the pancetta
    4 Cook the pancetta

    Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    Cook the kale
    5 Cook the kale

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.

    Finish & serve your dish
    6 Finish & serve your dish

    To the pot of cooked pasta, add the roasted squash, cooked pancettacooked kale, cream, butter, half the reserved pasta cooking water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned ricotta. Enjoy!

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    Prepare & roast the squash
    1 Prepare & roast the squash

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into ½-inch-thick pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems and roughly chop the leaves. In a bowl, combine the ricotta and a drizzle of olive oil; season with salt and pepper.

    Prepare the remaining ingredients
    Cook the pasta
    3 Cook the pasta

    Add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

    4 Cook the pancetta

    Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    Cook the pancetta
    Cook the kale
    5 Cook the kale

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.

    6 Finish & serve your dish

    To the pot of cooked pasta, add the roasted squash, cooked pancettacooked kale, cream, butter, half the reserved pasta cooking water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned ricotta. Enjoy!

    Finish & serve your dish
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