Source: Lidia Bastianich (as found on page 252 of the book “Lidia’s Italy”)

One of America’s best-loved chefs, Lidia Bastianich hosts a popular cooking television show on PBS, she’s a best-selling cookbook author, a restaurateur and owner of a food and entertainment business.
This dish, featuring vegetables of the season, will be a welcomed addition to your traditional Thanksgiving table.

Houston restaurant journalist Cleverley Stone brought Bastianich to FOX 26 Morning News to present her recipe. Click here to watch Bastianich and Cleverley prepare the pasta entree on FOX 26.

Makes 6 servings

Ingredients

• 1/2 cup extra-virgin olive oil
• 3 plump garlic cloves, crushed
• 1 small onion, thinly sliced (1 cup slices)
• 3 cups butternut squash, cut in ½” cubes
• 3 cups cauliflower, cut in small florets (about 1-inch)
• 4 tablespoons small capers, drained
• 1 teaspoon coarse sea salt or kosher salt or to taste plus more for cooking pasta
• ½ teaspoon peperoncino or to taste
• 2 cups (or a 28-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
• 1 pound (dry) fettuccine or bavette
• 1 cup freshly grated pecorino

Recommended equipment:

• A heavy-bottomed skillet or sauté pan, 14-inches diameter with a cover
• A large pot, 8-quart capacity or larger, with a cover, for cooking the pasta

Directions

• Pour the olive oil into the big skillet and set over medium-high heat. Scatter in the sliced garlic and let it start sizzling. Stir in the onion slices and cook for a couple of minutes to wilt. Spill in all the cut squash and cauliflower pieces, scatter the capers, salt and peperoncino on top and with tongs toss all together for a minute or so. Pour a cup of water into the skillet, cover tightly, and steam the vegetables for 2 or 3 minutes, shaking the pan occasionally.

• Pour in the crushed tomatoes along with a cup of water sloshed in the tomato containers. Stir well and cover; when the tomato juices are boiling adjust the heat to keep them bubbling gently. Cook covered for about 10 minutes, stirring occasionally. When the vegetables are softened, uncover and continue cooking to reduce the pan juices to a good consistency for dressing the pasta, about 5 minutes. Adjust the seasoning to taste and keep at a low simmer.

• While the sauce is cooking, heat the salted pasta cooking water to a rolling boil (at least 6 quarts water and a tablespoon salt) . Drop in the fettuccine or bavette and cook barely al dente. Lift them from the water, drain for a moment then drop onto the simmering vegetables. Toss and cook all together for a couple of minutes, over moderate heat. Moisten the dish with pasta water if it seems dry; cook rapidly to reduce the juices if they’re splashing in the skillet.

• When the pasta is perfectly cooked and robed with sauce, turn off the heat. Sprinkle over the grated cheese, toss into the pasta and serve.