Risottata with Butternut Squash

Rome-based Milk Street contributor Arianna Pasquini turned us onto pasta risottata, often shortened to “risottata.” To make the dish, the risotto cooking method is applied to pasta; the starch released by the noodles as they’re simmered and stirred, with broth ladled in a couple cups at a time, creates a creamy, supple sauciness. We chose to use orecchiette, as the “little ears” cook up with a satisfying, tender-chewy texture and have a shape that pairs well with many other ingredients. De Cecco worked perfectly well with this cooking method, so there’s no need to seek out a premium brand. Butternut squash and thyme are the featured flavors here, with a little lemon zest to balance their earthiness. Risottata is best served right away, so make sure you have serving bowls ready.