So… a new pasta shape huh?

Byfrancescadzani@gmail.com
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I am here for all of it! The new cascatelli pasta is just what it seems; toothsome (if cooked well, of course), beautiful, sturdy, and a delicious slope for sauces. It’s a wonderful thing! I wanted to create a dynamic recipe featuring this new baby and it took me a couple tries. Over the summer I made it with a yellow tomato sauce which did not win me over. Maybe I tried too hard thinking it would be different than the usual red tomato sauce, but it was just ok. Months later I had the urge to develop something creamy with tarragon, shiitakes, and butternut squash. I adore butternut squash in pasta dishes because it has so much character without being too obtrusive.

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124 Comments

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  114. Your article helped me a lot, is there any more related content? Thanks!

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