Q1: What is "Pastasotto," and how is it different from just boiling pasta?

"Pastasotto" is a clever portmanteau of the words "pasta" and "risotto." It is a cooking technique where, instead of boiling the pasta in a large amount of water, you cook it slowly in a pot by adding a hot liquid (like broth) in small increments , stirring constantly until each addition is absorbed, just as you would when making a traditional risotto. This constant stirring encourages the pasta to release its natural starches, which is the secret that creates an incredibly creamy, luscious, and emulsified sauce without needing to add a lot of heavy cream.

Q2: What is the best kind of pasta to use for the pastasotto method?

You want to use a sturdy, medium-sized pasta shape that can hold up to the constant stirring and that has plenty of surface area to release its starches. A classic, extruded pasta shape like penne, rigatoni, ziti, or fusilli is a perfect choice.

Q3: How do I keep my pasta from sticking to the bottom of the pot?

The key is to stir frequently and consistently , especially after you add each new addition of broth. You don't have to stir it nonstop for 30 minutes, but you do want to give it a good stir every 30 seconds or so to make sure nothing is sticking and to encourage the release of those wonderful, sauce-creating starches.

Q4: Can I make this dish ahead of time?

Like a classic risotto, a pastasotto is at its absolute peak creaminess and best texture in the moments right after it is made. If you need to make it ahead for a party, the best method is to prepare all your components in advance (roast the squash, fry the sage, chop your onion), and then you can do the 30-minute pastasotto cooking process right before you plan to serve.

Q5: Can I use a different kind of squash in this recipe?

Yes, this recipe is also fantastic with other sweet, firm winter squashes that roast well. A kabocha squash or a honeynut squash would both be delicious substitutes for the butternut squash.

The Best Creamy Butternut Squash Pastasotto

The Best Creamy Butternut Squash Pastasotto (Risotto-Style Pasta!)

A creamy, risotto-style pasta dish, or ‘Pastasotto,’ featuring the flavors of fall. The recipe involves roasting cubes of butternut squash until tender and golden. Meanwhile, penne pasta is toasted in a pot with onions and then cooked by gradually adding white wine and chicken broth, allowing the pasta to absorb the liquid and release its starches to create a creamy sauce. The finished pasta is tossed with the roasted butternut squash, chopped fresh sage, and grated Parmesan cheese, and garnished with crispy fried sage leaves and toasted walnuts.

Author: Grace
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 4-6 servings
Category: Main Course
Method: Roasting, Risotto-style
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
4 tablespoons olive oil
6 tablespoons unsalted butter, cut into cubes
10 whole fresh sage leaves, plus 1 tablespoon chopped fresh sage
1/2 small onion, finely chopped
1 pound penne pasta
1 1/2 cups dry white wine
3 1/2 cups low-sodium chicken broth
3/4 cup grated Parmesan cheese
1/4 cup walnuts, toasted and chopped (optional)

Instructions

Preheat the oven to 425°F. On a baking sheet, toss the butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and a few grinds of pepper. Roast for about 30 minutes, tossing halfway through, until tender and golden brown.
While the squash roasts, heat the butter and the remaining 2 tablespoons of oil in a large heavy-bottomed pot over medium-high heat. Add the whole sage leaves and fry for about 3 minutes until crispy. Remove them to a paper towel-lined plate for garnish.
Add the chopped onion to the pot and cook for 3 to 5 minutes, until tender.
Add the dry penne pasta to the pot and stir to coat. Toast the pasta, stirring frequently, for about 4 minutes until golden in spots.
Pour in the white wine and cook, stirring frequently, for about 5 minutes until the liquid has been absorbed.
Add 1 cup of the broth to the pasta, and cook, stirring frequently, until it is absorbed (about 5 minutes). Repeat this process two more times with the remaining broth until all the liquid is absorbed and the pasta is cooked al dente.
Fold in the roasted butternut squash, the chopped sage, and the Parmesan cheese. Season with 1 1/2 teaspoons of salt and a few grinds of pepper. Stir until everything is combined and creamy.
Serve garnished with the fried sage leaves and toasted walnuts, if using.

Notes

This dish uses the ‘pastasotto’ method, where pasta is cooked like risotto by gradually adding liquid, which creates a naturally creamy sauce.
Roasting the butternut squash separately before adding it to the pasta develops a deeper, sweeter flavor.
For a vegetarian version, substitute the chicken broth with vegetable broth.

Find it online: https://www.eatswithsoul.com/butternut-squash-pastasotto/