Winter Squash and Tomato Sauce

By blum099

Ingredients

• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1/4 cup sliced shallots
• 1 tablespoon chopped garlic
• 1/4 teaspoon crushed red pepper (chili) flakes, or to taste
• 2 cups chopped canned Italian tomatoes
• 1 1/2 to 2 pounds (about 5 cups) winter squash, peeled and cut into small cubes
• 1/2 cup white wine
• 1/4 cup mascarpone cheese, at room temperature, optional
• 8 ounces ziti or penne cut pasta
• Freshly chopped parsley or Parmesan cheese, for garnish

Details

Adapted from jovinacooksitalian.com

Preparation

Step 1

Put the olive oil in a large skillet over medium heat. Add shallots, garlic and pepper flakes and cook for about 1 minute; add the white wine and cook for a few minutes.

Add the tomatoes and squash and season with salt and pepper.

When the squash is tender, about 20 minutes or so for small cubes. Remove the pot from the heat and mash the sauce with a potato masher.

Stir in the mascarpone cheese, if using. Keep warm while the pasta cooks.

Bring a large pot of salted water to a boil and cook the pasta until it is al dente.

Mix the sauce and pasta together and serve garnished with parsley or Parmesan cheese.