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Soppressata Pasta with Delicata Squash and Thyme

5.0

(4)

This image may contain Spaghetti Food and Pasta
Gentl & Hyers

Delicata works in this pasta recipe because it cooks quickly in the pan, but you could sub slices of acorn squash or any roasted vegetables you want.

Recipe information

  • Yield

    4 Servings

Ingredients

3

tablespoons olive oil

1

small delicata squash, halved lengthwise, seeds removed, sliced crosswise ½ inch thick

6

garlic cloves, smashed

4

ounces soppressata or other spicy salami, casing removed, chopped

4

sprigs thyme, plus leaves for serving

Kosher salt, freshly ground pepper

12

ounces linguine

3

ounces Parmesan, finely grated (about 3 cups), plus more for serving

Preparation

  1. Step 1

    Heat oil in a large skillet over medium-high. Arrange squash in skillet in a single layer and cook undisturbed until browned, about 5 minutes. Shake skillet, scraping bottom with a spatula to release squash, and turn pieces. Add garlic, soppressata, and thyme sprigs; season with salt and pepper. Cook, tossing occasionally, until squash is tender and garlic is browned all over, about 5 minutes. Remove from heat; set aside.

    Step 2

    Cook pasta in a large pot of boiling salted water, tossing occasionally, until very al dente, about 7 minutes.

    Step 3

    Using tongs, transfer pasta to reserved squash mixture and add 1½ cups pasta cooking liquid. Set over high heat; cook, tossing, until pasta is al dente and liquid is reduced by half, about 3 minutes. Reduce heat to medium-low and gradually add 3 oz. Parmesan, tossing until cheese is melted and pasta is coated in a smooth, glossy sauce. Thin with more pasta cooking liquid if needed. Pluck out thyme sprigs.

    Step 4

    Divide pasta among bowls and top with thyme leaves and more Parmesan.

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Reviews (4)

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  • I got my first ever delicata squash in a CSA box a couple months ago, made this recipe, and have since hunted down delicatas at the farmers market 3 times just for this dish. It comes together so nicely, has a good kick to it, and is so creamy even with minimal parm!

    • Faith

    • nashua, nh

    • 11/9/2020

  • This has been on my to-make list for ages, and now I'm bummed that I didn't make it sooner because it's SO GOOD. The veg really adds something special, plus garlicky, creamy and spicy. I substituted the squash with sliced aubergine/eggplant, I think it's a good idea to pick something similarly flavourful if you're substituting out the squash. I also added some chopped chille since my sausage wasn't spicy enough. As always, trust the recipe and add all the recommended magic pasta water. Just keep tossing until the sauce comes together. Thanks Saffitz!

    • robinosaurus

    • UK

    • 9/12/2019