Parsley Egg Noodles with Squash-and-Tomato Sugo

Name: Parsley Egg Noodles with Squash-and-Tomato Sugo
Total time: 180 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small yellow onion, finely chopped; 3 cups chopped peeled butternut squash (about 1/2-inch pieces); 1 1/2 teaspoons kosher salt; 1 (14-ounce) can whole peeled tomatoes, crushed by hand; 4 quarts water; 1/4 cup kosher salt, plus more to taste; Parsley Egg Noodles; 8 ounces provola affumicata cheese, scamorza affumicata cheese, or fresh mozzarella cheese, torn into 3/4-inch pieces (about 1 1/2 cups); 1/4 ounce Parmigiano-Reggiano cheese, grated on a Microplane (about 1/3 cup); Fresh flat-leaf parsley leaves, for garnish

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Resting this enriched pasta dough for the full 2 hours is essential to the final texture. Too short of a rest results in puffy, thick noodles, while a well-rested dough rolls into thin, tender pasta.

By Vicky Bennison

Updated on February 1, 2020

Parsley Egg Noodles with Squash-and-Tomato Sugo Recipe — Photo: Victor Protasio

Active Time:

40 mins

Total Time:

3 hrs

Yield:

4 to 6

Ingredients

SQUASH-AND-TOMATO SUGO

2 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
3 cups chopped peeled butternut squash (about 1/2-inch pieces)
1 1/2 teaspoons kosher salt
1 (14-ounce) can whole peeled tomatoes, crushed by hand

ADDITIONAL INGREDIENTS

4 quarts water
1/4 cup kosher salt, plus more to taste
Parsley Egg Noodles
8 ounces provola affumicata cheese, scamorza affumicata cheese, or fresh mozzarella cheese, torn into 3/4-inch pieces (about 1 1/2 cups)
1/4 ounce Parmigiano-Reggiano cheese, grated on a Microplane (about 1/3 cup)
Fresh flat-leaf parsley leaves, for garnish

Directions

Make the squash-and-tomato sugo

Heat oil in a large, high-sided skillet over medium. Add onion, and cook, stirring occasionally, until slightly softened, about 4 minutes. Stir in squash and salt. Cook, stirring occasionally, until squash begins to soften, about 10 minutes. Stir in crushed tomatoes. Cover and reduce heat to medium-low. Cook, stirring occasionally, until squash is tender, 8 to 12 minutes.
Meanwhile, bring 4 quarts water to a boil in a large saucepan over high. Stir in 1/4 cup salt. Add pasta, and cook, stirring occasionally, until tender, 2 to 3 minutes. Using tongs or a spider, transfer cooked pasta to tomato mixture in skillet, reserving 1 cup pasta cooking liquid.
Increase heat to medium, and cook pasta mixture, stirring constantly and adding reserved cooking liquid, 1/4 cup at a time, until sauce clings to pasta, 2 to 3 minutes. Stir in provola affumicata. Season with salt to taste. Divide mixture among serving bowls. Top evenly with Parmigiano-Reggiano, and garnish with parsley.