Autumn Orecchiette with Crispy Salami
This cozy fall pasta dish is creamy thanks to the combination of delicata squash, parmesan cheese, and a must-know pasta cooking technique that makes any homemade dish restaurant-worthy. Finished with crispy salami and crunchy, nutty pumpkin seeds, it’s a perfect dinner for two that can be easily doubled for a crowd.
Your creamy fall pasta dreams brought to life.
As the sun sets earlier and earlier and a chill creeps into the air, I know I’m not alone when I say it’s time to head inside and get the pasta water boiling. Cozy dishes are the stars of my kitchen right now, and I can hardly think of anything cozier than a big bowl of creamy pasta featuring the fall flavors of squash and sage, with bites of crispy salami and nutty pumpkin seeds.
Meet Delicata Squash
Autumn comes with a bounty of fantastic produce, including the beautiful and versatile Delicata squash. This squash has a lot going for it, including a creamy, smooth interior and flesh that cooks down to be absolutely soft enough to eat. Peeling winter squashes can be a laborious task, so I love the fact that this squash can simply be split in half—which is much easier than a butternut squash due to the Delicata’s smaller size—and cubed with the peel on.
Roasting the squash before incorporating it into the pasta caramelizes the natural sugars and softens the skin so that it blends seamlessly into the finished dish. Roasting delicata squash cubes takes about 35-40 minutes, so prep your squash first and get it in the oven before preparing the rest of the dish.
If you want to make this dish even faster, you can roast the squash ahead of time and simply reheat it when incorporating everything with the pasta water. More on that below!
Achieving creaminess without cream
An important thing to remember is that in pasta dishes, often times starch can lend a creaminess and silky mouthfeel that actual cream cannot. This is because cream achieves this with fat, which is delicious but can also dull flavors, whereas starch achieves the desired texture by binding together and thickening the liquids and oils naturally within the sauce.
In the case of this pasta, we’ve got starch from the squash, but we’re also using a hefty amount of pasta cooking water. You’ll notice as you cook the salami, garlic, and sage that there isn’t a lot of liquid in your pot. In fact, even as you add the cooked squash and pasta to the pot, you may think the entire thing looks very dry and decidedly un-glossy. This is where the most important step comes in.
A few minutes before you drain your pasta, take a large mug or liquid measuring cup and scoop out at least 1 1/2 (yes, one and a half) cups of starchy pasta water and set it aside. Drain the pasta just before it reaches al dente, then add the drained pasta and roasted squash to the main pot. Toss everything to combine, then add an entire cup of pasta water to the pot. Stir it vigorously, breaking up the squash within the water and encouraging everything to blend together. By draining the pasta before it’s fully cooked, you’ll allow it to absorb the sauce you’re creating without becoming overdone and falling apart. As you stir, the liquid will bubble and thicken, ultimately creating a smooth, creamy sauce that perfectly coats your pasta. If you need more, use the rest of the half cup by adding it tablespoon by tablespoon. It may look watery at first, but I promise your stirring and patience will be rewarded by that glossy pasta that we all know is #pastagoals.
Finishing with style
I like to add just a small handful of whatever cheese I’m serving the pasta with right at the end, as the sauce looks thickened to my liking. In this case, parmigiano reggiano is king, but feel free to use more budget-friendly pecorino or asiago. A drizzle of high quality extra virgin olive oil is also encouraged!
Add the crispy salami right before you intend to serve it, along with the pumpkin seeds and a sprinkle of flaky salt and ground black pepper, if that’s your style. Then revel in the warm autumn flavors, delightfully complementary textures, and the comforting hug that is a bowl of pasta.
Autumn Orecchiette with Crispy Salami
Ingredients
- 1 large (550 grams) delicata squash, halved, seeded, and cut into 1 inch cubes
- 2 tablespoons (26 grams) extra virgin olive oil, plus more for finishing pasta if desired
- 3 ounces (85 grams) thin deli salami, such as Cittero, roughly chopped into 1/2 inch square pieces
- 3 cloves (9 grams) garlic, roughly chopped
- 6 (4 grams) fresh sage leaves, thinly sliced
- 1/2 pound (226 grams) orecchiette pasta, or other short pasta
- 1/3 cup (30 grams) grated parmesan or other hard cheese, divided into two equal portions
- 1/4 cup (25 grams) shelled, roasted pumpkin seeds
- Kosher salt, to taste
- Black pepper, optional
Instructions
- Preheat the oven to 425°F.
- In a large bowl, toss the cubed squash with 2 tablespoons olive oil and a pinch of kosher salt. Spread on a large sheet pan lined with foil or parchment paper and roast until squash is caramelized on the bottom and soft throughout, 35-40 minutes.*
- While the squash cooks, bring a large pot of salted water to boil.
- When the squash has about 20 minutes left to cook, add the salami pieces to a large, heavy-bottomed pot (such as a dutch oven) over medium heat. Render the salami so that it releases some of its fat and becomes crispy, about 5-7 minutes, then remove with a slotted spoon and drain on a plate lined with a paper towel. Set aside, leaving rendered fat in the pot.
- Add the garlic to the pot with a small pinch of kosher salt and cook until lightly browned, 1-2 minutes. Add the sage and allow to crisp and release oils, another 1-2 minutes. Turn the heat off so as not to burn the garlic while the pasta cooks.
- When the squash has about 7-8 minutes left and the pot of water has come to a rapid boil, cook the pasta just shy of the package instructions for al dente. Remove 1 1/2 cups of pasta cooking liquid before draining and set aside. Drain pasta, and add to the pot with garlic and sage.
- Turn the heat of the pot to medium. Add the roasted squash to the pot with pasta, sage, and garlic, then add 1 cup of pasta water and stir, breaking up the squash. If the pasta absorbs all the liquid and seems stiff, add a few more tablespoons of pasta cooking liquid at a time until a creamy texture is reached and the pasta is fully cooked.
- Add about half of the cheese to the pot and stir to combine, saving the other half for serving.
- Drizzle pasta with extra virgin olive oil, and season with kosher salt and pepper as desired. Add the crispy salami and pumpkin seeds to the pasta just before serving, stir, and serve hot with additional cheese on top.
Notes:
Easily doubled for a crowd. Save leftovers in an airtight container in the refrigerator for up to 4 days.
To speed up prep, you can roast the squash in cubes in advance and store in the fridge for 1-2 days before preparing the recipe. This will cut the cooking time down to less than 30 minutes start to finish.
For a vegetarian version, omit the salami. Substitute 6-8 oz of mushrooms, browning in 2 tablespoons of olive oil, or omit entirely and begin the sauce by sauteing the garlic in olive oil. To replicate the sweet and spicy flavor of salami, feel free to add 1/2 a teaspoon of crushed fennel seeds and 1/4 teaspoon of red pepper flakes to the oil after the garlic browns.
Calories
747.79Fat (grams)
32.81Sat. Fat (grams)
9.67Carbs (grams)
85.21Fiber (grams)
7.02Net carbs
78.18Sugar (grams)
5.99Protein (grams)
28.75Sodium (milligrams)
1011.45Cholesterol (grams)
41.10