Campanelle Recipe

Cook squash

In a medium saucepan, melt 1 tablespoon butter over medium heat. Add the chopped shallot and smashed garlic and sauté until translucent, about 2–3 minutes.

Add the diced winter squash and stir to coat for 1 minute. Pour in the stock, bring to a simmer, cover, and cook until the squash is very tender, about 12–15 minutes.

Remove the garlic (if desired for a smoother flavor) and transfer the cooked squash, shallot, and remaining liquid to a blender or use an immersion blender. Add the heavy cream, nutmeg, and 1 teaspoon salt, then puree until completely smooth. Return to the saucepan and keep warm on low; adjust seasoning with salt and pepper as needed. If the cream is too thick, thin with up to 1/4 cup stock or cream.

Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss the mushrooms, sliced leek, and Swiss chard with 2 tablespoons olive oil, thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper, spreading in a single layer.

Roast until mushrooms are browned and leeks are tender, about 18–22 minutes, stirring once halfway through. Remove from oven and set aside.

If any large pieces of chard stem remain tough after roasting, chop them smaller and sauté briefly in a skillet with a teaspoon of olive oil until tender, then combine with roasted mushrooms and leeks.

While vegetables roast, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the torn bread crumbs and minced garlic and cook, stirring frequently, until crumbs are golden and crisp, about 4–6 minutes.

Season with 1/4 teaspoon fine sea salt, transfer to a paper towel to drain and cool. Reserve for garnish.

Bring a large pot of salted water to a rolling boil. Add the campanelle and cook according to package directions until al dente (usually 8–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta.

Return the drained pasta to the pot off the heat. Add the warm squash cream (start with about 1 1/4 cups), 1 tablespoon olive oil, 2 tablespoons unsalted butter, and 3/4 cup grated Parmigiano-Reggiano. Toss gently to coat, adding reserved pasta water a few tablespoons at a time as needed to create a silky sauce that clings to the pasta.

Fold in about three-quarters of the roasted mushrooms, leeks, and Swiss chard, reserving some for topping. Taste and adjust seasoning with salt and pepper.

Divide the pasta among warm bowls. Top each serving with the remaining roasted vegetables, a generous sprinkle of toasted breadcrumbs, and an extra dusting of Parmigiano if desired. Finish with a small knob of butter or a drizzle of olive oil and a turn of black pepper.