Pasta Peperonata
with Mascarpone Cheese
Cooking time
20 minutes
Servings
4
Calories
580 /serving
There’s gold in them thar hills! Mountains of rigatoni pasta are strewn with golden-hued veggies, from nuggets of butternut squash to finely sliced sweet peppers. Plentiful mascarpone cheese loosened with demi-glace, and grated Grana Padano, ensure everyone at the table strikes it rich.
We will send you:
- 2 Garlic cloves
- 1 Onion (or shallot)
- 300g Diced butternut squash
- 2 Sweet peppers
- 340g Rigatoni
- 30ml Vegetable demi-glace
- 50g Grana Padano (contains rennet)
- 60ml Mascarpone
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
2 tbsp Butter
Total Fat
21 g
Saturated Fat
10 g
Sodium
160 mg
Total Carb
84 g
Sugars
13 g
Protein
18 g
Fibre
6 g
Preparation
Roast the squash
- Preheat the oven to 450°F. Bring a large pot of salted water to a boil.
- On a lined sheet pan, toss the squash with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 16 min., until browned and tender.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 10 to 11 min., until al dente.
- Reserving 1 ½ cups cooking water, drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, halve, core and thinly slice the sweet peppers lengthwise.
- Halve, peel and thinly slice the onion.
- Using the side of your knife, smash the garlic cloves.
Sauté the vegetables & make the sauce
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the sweet peppers, onion, garlic and S&P. Sauté, 5 to 7 min., until slightly softened.
- Add the demi-glace and ⅔ of the reserved cooking water; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 3 to 5 min., until thickened.
- In the last min., add 2 tbsp butter and the mascarpone; stir well.
Combine the pasta
- To the pan of sauce, add the pasta.
- Cook, stirring often, 1 to 2 min., until combined and warmed through.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your bowls.
- Top with the squash.
- Garnish with the Grana Padano. Bon appétit!
