Posts Tagged ‘pappardelle’

Photo Credit: Scott Figatner 

Originally published in The GW Hatchet

A fall-themed potluck is always fulfilling. Perhaps, it’s the anticipation of brisk air, amber leaves, cups of tea and pajama pants. Most of all, it’s the beauty of preparing a meal with your friends, eating and drinking until you wonder why your jeans always shrink so erratically. I made pappardelle, thick pasta ribbons, with a rich sauce of butternut squash and sage, topped with dollops of ricotta cheese and candied pecans. Warm and hearty, it’s the perfect dish to fuel yourself during the fall… or at the very least until dessert.



  • 1 medium-size butternut squash
  • Olive oil
  • Kosher salt
  • 2 cloves of garlic, minced
  • 1 shallot, minced
  • 3-4 tablespoons butter
  • Sage leaves, chopped
  • Parmigiano Reggiano, grated
  • Apple juice or water
  • Honey
  • Pappardelle pasta
  • Pecans
  • Sugar
  • Ricotta cheese


1. Preheat the oven to 400°

2. Peel the squash, cut it in half and remove the pulp and seeds with a spoon. Wash and dry the seeds and reserve. Chop the squash into 1-inch pieces. Coat lightly in olive oil, sprinkle with salt and spread evenly on a foil-lined baking sheet. Cook for 20-30 minutes, turning once, or until fork tender.

3. In a blender or food processor, purée the squash with a drizzle of olive oil until smooth. In a pan, sauté the garlic and shallots in butter and add the purée. Add the sage, the parmesan cheese and salt, thinning it out to the desired consistency with either apple juice or water. Add a drizzle of honey until it’s just a tad sweet.

4. Put a liberally-salted pot of water up to boil. Lightly coat the seeds with olive oil and sprinkle generously with salt. Roast until browned and audibly crunchy (cooks excuse to taste one).

5. When the water is boiling, add the pasta and cook for 6-8 minutes or until al dente. Strain and add to the sauce, readjusting sauce consistency.

6. For the candied pecans, simply pan cook them with butter, salt and loads of sugar. They do burn easily. Cool and reserve outside the pan.

7. Top the pasta with the candied pecans, toasted squash seeds, clumps of ricotta cheese and more sage.


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Gelateria, espresso bar, paninoteca, pasticceria

Ste A, 30 Main St
Southampton, NY 11968-4856
(631) 283-1233

My aunt, my sister, my cousin, and I raced to Sant Ambroeus, hoping to catch a late lunch before they finished the lunch service. Luckily, we were seated at a table in the alley. This was not your average alley, but an up-scale one, brimming with vibrant flowers and trellises enveloped in green. We were flanked by Michael Kors. The only thing resembling alley-cats were the young, graceful italian waiters who all assisted our table.

Caprese Salad with Buffalo mozzarella

For me, the highlight was the caprese salad, which I couldn’t resist when I heard it was made of buffalo’s milk. Buffalos make the most delicious mozzarella. When I tasted a portion of these billiard ball-sized pieces (the picture is only half the real portion), I new for sure that this was the best mozzarella I’ve ever tasted. The texture was like biting into a cloud before a rain shower: soft and moist beyond belief. It was tangy and juicy. Oh, there were tomatoes and basil there too.

My aunt ordered Insalata Di Carciofi: thinly sliced artichoke salad with sliced parmesan and arugula. It was light, peppery, and the artichokes were prepared well. It was just missing some buffalo mozzarella. We ordered Pennette Al Pomodoro E Basilico or “penne in tomato sauce with basil”. The pasta was cooked al dente and the tomato sauce was so simple, yet had so much fresh tomato flavor. My aunt said that Sant Abroeus has the best tomato sauce. I now know where she was coming from. I’m sure he grows his own tomatoes or something. Maybe he feeds them buffalo mozzarella.

Penne with tomato sauce and basil

I had pappardelli with mixed mushrooms and beef. The pasta was great and it was hearty, while remaining light. It could have used a vinegary element to cut through the monotone flavor of the beef and brighten it up. Maybe I should have accepted the parmesan when offered.

I strongly recommend trying the restaurant (there are two other locations: one on Madison Ave and one in West Village). It has everything that a good italian restaurant must have: great bread, great olive oil, and great tomato sauce. The menu is smart and short. The service is impeccable and the waiters look genuinely happy. They are charming and knowledgeable and most have italian accents.

pappardelle funghi with beef

Before we left, my 6-year-old cousin had a gelato and said that it was good. Believe me, she knows her gelato and ice cream. We bagged our leftovers, although not plentiful, and received a “doggy bag” that Michael Kors would have been happy to place newly sold bags in. We left heavy and happy.

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