Serves 2 to 3
9 ounces of Pappardelle pasta (home made or commercially prepared)
2 cups butternut squash, diced
2 cups fresh radicchio, shredded
1/2 cup fresh fennel, shredded
1 garlic clove, minced
6 tablespoons extra virgin olive oil
2 tablespoons white vinegar
Salt, to taste
Freshly ground black pepper to taste
Fresh chopped parsley, for garnish
Grated Parmigiano Reggiano or Pecorino cheese (optional)
Bring a large pot of salted water to a boil.
Heat 4 tablespoons of the oil in a large skillet over medium heat; add garlic and cook for 1 minute stirring occasionally. Add the squash and sauté for 5-6 minutes on high heat until the squash is golden and crispy. Remove from the pan and set aside. Add the radicchio and vinegar, lower the heat and cook until wilted. Season with salt and pepper to taste.
Cook the Pappardelle according to package directions and drain, reserving 1/2 cup of the pasta cooking water. Transfer the Pappardelle to the pan adding a little of the pasta cooking water to loosen if needed, then add the remaining oil and toss to combine.
Add the fennel. Season with salt and pepper to taste. Divide among plates, garnish with chopped parsley and serve.
Sprinkle with grated Parmigiano Reggiano cheese or grated Pecorino cheese if desired.
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