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1
Pour the olive oil into the big skillet, and set over medium-high heat.
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2
Scatter in the sliced garlic, and let it start sizzling.
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3
Stir in the onion slices, and cook for a couple of minutes, to wilt.
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4
Spill in all the cut squash and cauliflower pieces, scatter the capers, salt, and peperoncino on top, and with tongs toss all together for a minute or so.
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5
Pour a cup of water into the skillet, cover tightly, and steam the vegetables for 2 or 3 minutes, shaking the pan occasionally.
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6
Pour in the crushed tomatoes along with a cup of water sloshed in the tomato cans.
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7
Stir well and cover; when the tomato juices are boiling, adjust the heat to keep them bubbling gently.
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8
Cook covered for about 10 minutes, stirring occasionally.
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9
When the vegetables are softened, uncover and continue cooking to reduce the pan juices to a good consistency for dressing the pasta, about 5 minutes.
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10
Adjust the seasoning to taste, and keep at a low simmer.
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11
While the sauce is cooking, heat salted pasta-cooking water to a rolling boil (at least 6 quarts water and a tablespoon salt).
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12
Drop in the fettuccine or bavette, and cook until barely al dente.
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13
Lift them from the water, drain for a moment, then drop onto the simmering vegetables.
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14
Toss and cook all together for a couple of minutes over moderate heat.
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15
Moisten the dish with pasta water if it seems dry; cook rapidly to reduce the juices if theyre splashing in the skillet.
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16
When the pasta is perfectly cooked and robed with sauce, turn off the heat.
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17
Sprinkle over it the grated cheese, toss into the pasta, and serve.
