A Rustic Embrace: Fettuccine with Squash and Cauliflower

There are some dishes that, upon first encounter, feel like a warm hug from a beloved grandparent. My first taste of this particular fettuccine, straight from Lidia Bastianich’s “Lidia’s Italy,” was precisely that kind of revelation. It wasn’t just the satisfying chew of perfectly cooked pasta or the earthy sweetness of the vegetables; it was the way everything melded together, a testament to simple, honest ingredients transformed into something truly soul-warming. I remember the scent filling my kitchen, a comforting aroma that promised good things to come, and the first bite—a delightful dance of tender squash, slightly crisp cauliflower, and a hint of peppery warmth from the chili flakes—instantly transported me to a place of culinary contentment.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6
• Yield: 1 large skillet of pasta
• Dietary Type: Vegetarian

Ingredients

• 1/2 cup extra virgin olive oil
• 3 plump garlic cloves, crushed and peeled
• 1 small onion, thinly sliced (about 1 cup)
• 3 cups butternut squash, cut into 1/2-inch cubes
• 3 cups cauliflower, cut into small florets (about 1-inch pieces)
• 4 tablespoons small capers, drained
• 1 teaspoon coarse sea salt (or 1 teaspoon kosher salt)
• 1/2 teaspoon red pepper flakes
• 2 cups canned Italian plum tomatoes, crushed by hand (preferably San Marzano)
• 1 lb fettuccine pasta
• 1 cup freshly grated pecorino cheese

Equipment Needed

• A large, heavy-bottomed skillet (12-inch or larger is ideal)
• Tongs
• A pot for boiling pasta
• A colander or spider strainer

Instructions

1. Begin by preparing your aromatics. Pour the extra virgin olive oil into your large skillet and set it over medium-high heat.
2. Once the oil is shimmering, add the crushed garlic cloves. Let them sizzle gently for about a minute, allowing their fragrance to infuse the oil without browning too deeply.
3. Next, stir in the thinly sliced onion. Cook for a couple of minutes, stirring occasionally, until the onion slices have just begun to wilt.
4. Now it’s time for the stars of the show: the vegetables. Spill in all the cut butternut squash and cauliflower pieces. Scatter the drained capers, coarse sea salt, and red pepper flakes evenly over the vegetables. With your tongs, toss everything together for a minute or so, ensuring the vegetables are lightly coated in the fragrant oil.
5. Pour 1 cup of water into the skillet. Immediately cover the skillet tightly with a lid. Allow the vegetables to steam for 2 to 3 minutes, shaking the pan gently every so often to ensure even cooking.
6. Carefully pour in the crushed plum tomatoes. To capture every last bit of tomato goodness, add about 1 cup of water to the tomato can, swirl it around, and then pour that into the skillet as well.
7. Stir everything well, ensuring the tomatoes are distributed throughout the vegetables. Cover the skillet again. Once the tomato juices begin to boil, reduce the heat to maintain a gentle simmer.
8. Cook the sauce, covered, for approximately 10 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld.
9. After 10 minutes, check the tenderness of the vegetables. Uncover the skillet and continue cooking, allowing the pan juices to reduce to a consistency that will beautifully coat the pasta. This reduction process should take about 5 minutes.
10. Adjust the seasoning to your taste, adding more salt or red pepper flakes if desired. Keep the sauce at a very low simmer while you prepare the pasta.
11. In a separate pot, bring a generous amount of salted water to a rolling boil. This is crucial for properly cooking pasta.
12. Drop the fettuccine pasta into the boiling water and cook it until it is barely al dente – meaning it still has a slight bite to it. It will finish cooking in the sauce.
13. Using tongs or a spider strainer, carefully lift the fettuccine directly from the boiling water and drop it into the simmering vegetable sauce in the skillet. Allow the pasta to drain for just a moment before adding it to the skillet.
14. Toss the pasta and vegetables together over medium heat for a couple of minutes. This allows the pasta to absorb the flavors of the sauce and finish cooking to perfection.
15. If the dish seems a bit dry, moisten it with a splash of the reserved pasta cooking water. Continue to cook rapidly, allowing the sauce to thicken and cling to the fettuccine. If there are too many splashing juices, cook a bit longer to reduce them.
16. When the pasta is perfectly cooked and beautifully robed with the sauce, turn off the heat.
17. Sprinkle the freshly grated pecorino cheese over the top. Toss gently to incorporate the cheese into the pasta and sauce.
18. Serve immediately, ensuring each portion is generously laden with vegetables and glistening with sauce.

Expert Tips & Tricks

This dish is beautifully forgiving, but a few pointers can elevate it further. When cutting your butternut squash, aim for uniform cubes so they cook evenly. Similarly, keep your cauliflower florets bite-sized. If you find your squash is taking longer to soften than your cauliflower, you can add the squash to the skillet a few minutes before adding the cauliflower. The key to perfectly cooked pasta is to taste it often towards the end of its cooking time in the boiling water. It should offer a slight resistance to the tooth. Don’t be shy with the pasta water – that starchy elixir is your best friend for creating a luscious sauce.

Serving & Storage Suggestions

This Fettuccine with Squash and Cauliflower is best enjoyed fresh from the skillet, where the pasta is perfectly al dente and the sauce is vibrant. Serve it piping hot in shallow bowls, perhaps with an extra sprinkle of pecorino cheese and a crack of black pepper. For a simple yet elegant presentation, a scattering of fresh parsley can add a lovely pop of color. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a tablespoon or two of water or olive oil to help loosen the sauce and prevent the pasta from sticking. Avoid the microwave, as it can lead to uneven heating and a less appealing texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	441.6 kcal
Calories from Fat	181 kcal
Total Fat	20.2 g	31%
Saturated Fat	2.8 g	14%
Cholesterol	55.3 mg	18%
Sodium	600.2 mg	25%
Total Carbohydrate	56.6 g	18%
Dietary Fiber	3.6 g	14%
Sugars	4.7 g	18%
Protein	11.2 g	22%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

While this recipe shines in its simplicity, it’s also a wonderful canvas for creativity. For a vegan version, omit the pecorino cheese or use a high-quality vegan parmesan alternative. If butternut squash is out of season, sweet potato or even acorn squash can offer a similar sweetness and texture. A mix of other hardy vegetables like broccoli or bell peppers could also be incorporated. For a touch of acidity, a squeeze of fresh lemon juice right before serving can brighten the flavors. If you prefer a heartier dish, you could add cooked Italian sausage or pancetta with the onions.

FAQs

Q: Can I use dried tomatoes instead of canned crushed tomatoes?
A: You can, but you’ll need to rehydrate them first in hot water, then chop them finely and adjust the liquid in the sauce accordingly. Canned crushed tomatoes offer convenience and a consistent texture.

Q: My vegetables seem to be cooking too slowly. What can I do?
A: Ensure your skillet is large enough to allow for even heat distribution, and make sure the heat is set to medium-high initially. Covering the skillet tightly is crucial for trapping steam and accelerating the cooking process.

Q: Is it okay to use a different type of pasta?
A: Absolutely! While fettuccine is classic here, rigatoni, penne, or even orecchiette would work well, as their shapes can catch the sauce nicely. Just ensure you cook them to al dente in salted boiling water.

Q: How can I make this dish spicier?
A: Increase the amount of red pepper flakes, or add a pinch of cayenne pepper along with them. You could also add a finely minced fresh chili pepper with the garlic.

Q: What kind of tomatoes are best for this recipe?
A: San Marzano plum tomatoes are highly recommended for their sweet flavor and fewer seeds. However, any good quality canned Italian plum tomatoes will yield delicious results.

Final Thoughts

This Fettuccine with Squash and Cauliflower is more than just a recipe; it’s an invitation to embrace the beauty of seasonal produce and the comfort of a well-loved dish. It’s the kind of meal that nourishes the body and soothes the soul, perfect for a weeknight supper or a relaxed gathering with loved ones. I encourage you to try it, to taste the harmony of the vegetables and pasta, and to perhaps create your own fond memories around this rustic Italian gem. Serve it with a crisp green salad and a glass of your favorite Italian red wine for a complete and utterly satisfying experience. Buon appetito!