Cavatelli with Spicy Winter Squash

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   In a large, deep skillet, heat the olive oil.

3. 3

   Add the garlic, onion and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic and onion are softened, about 5 minutes.

4. 4

   Add the squash and thyme, season with salt and pepper and cook for 5 minutes, stirring occasionally.

5. 5

   Cover and cook over moderately low heat, stirring occasionally, until the squash is tender, about 5 minutes.

6. 6

   Meanwhile, add the cavatelli to the boiling water and cook until al dente.

7. 7

   Drain, reserving 1 cup of the pasta cooking water.

8. 8

   Add the cavatelli to the squash mixture in the skillet, then stir in 1/2 cup of the pasta cooking water and toss gently to combine.

9. 9

   Add the 3/4 cup of caciocavallo, season with salt and pepper and stir gently; add a little more pasta water if necessary.

10. 10

    Serve the pasta right away, passing more cheese at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.