Last Friday, I was craving a night in. So was Sam, so she ventured upstairs for dinner. (If I haven’t been clear on this already, I have two friends in my building. We call it Melrose Place, but we don’t have nearly as much drama. Or a pool.)
I thought I’d give a cookbook that I’d received as a gift, Giada’s Kitchen: New Italian Favorites, a go. The Rigatoni with Squash and Prawns recipe looked tasty and quick to prepare. Two things I very much like in recipes. I also love anything with butternut squash.
We both enjoyed this pasta, but, for some added kick, we added a ton of pepper. Next time, I’ll add some chili flakes to the sauce and I’ll make sure to buy large prawns — I used regular shrimp that were, um, shrimpy compared to the rigatoni.
A bonus: the butternut squash sauce would be fantastic with all kinds of pastas. I have fusilli and chicken in mind.
Rigatoni with Squash and Prawns
- 6 tbsp olive oil
- 1 lb. butternut squash, peeled and cut into 1-inch cubes
- 2 garlic cloves, minced
- 2 tsp salt
- 3/4 tsp freshly ground black pepper
- 1 cup vegetable broth
- 1 lb. rigatoni pasta
- 1 lb. prawns or large shrimp, peeled and deveined
- 3/4 to 1 cup whole milk
- 1/2 cup freshly grated Parmesan cheese