PENNE w/BUTTERNUT SQUASH & FRIED SAGE

By BobD

Ingredients

• 4 SERVINGS
• 1 (2- to 2 1/4-lb) butternut squash with a long neck
• 2 cups water
• 1 (1 1/2- to 2-oz) bunch sage, stems discarded (1 1/4 cups packed leaves)
• 1 medium-large onion, finely chopped
• 3 tablespoons olive oil
• 3 large garlic cloves, finely chopped
• 1/3 cup grated Parmigiano-Reggiano
• 1 lb rotini or penne
• 1 cup vegetable oil
• ACCOMPANIMENT: grated Parmigiano-Reggiano

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Cut off neck of squash and reserve bulbous end, wrapped and chilled, for later use.

Peel neck and cut into roughly 1-inch cubes (3 1/2 to 4 cups; 1 lb).

Process in a food processor until very finely chopped.

Combine with water (2 cups) and 1/2 tsp salt in a heavy medium saucepan and briskly simmer, uncovered, stirring once or twice, until tender, 10 to 15 minutes.

Chop 1 Tbsp sage. While squash is simmering, cook onion in olive oil with 1/4 tsp salt in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until lightly browned, 8 to 10 minutes.

Add garlic and chopped sage and cook, stirring, 1 minute. Add squash and simmer, stirring, 2 minutes.

Stir in cheese and season with salt and pepper.

Cook rotini in a pasta pot of well-salted boiling water until al dente.

While pasta is cooking, pat sage leaves dry, if necessary, with paper towels.

Heat vegetable oil in an 8- to 9-inch skillet over high heat until it shimmers.

Test frying temperature by dipping tip of a leaf in oil. If it bubbles briskly, it's ready.

Add a small handful of leaves (they will make quite a commotion) and fry, stirring with a slotted spoon, until crisp but still green, 10 to 30 seconds.

Transfer to paper towels to drain and fry remaining leaves in 3 or 4 batches. Season with salt.

Reserve 1 cup pasta-cooking water, then drain pasta and add to sauce. Cook over medium heat, stirring, until well coated, about 1 minute, thinning if necessary with some of reserved cooking water.

Transfer to a large bowl and serve fried sage leaves on the side (each person can top their own serving with the leaves).