In Bologna, you know fall is on its way when squash dishes laced with butter and sage start popping up on menus. Locals eat them with gusto, knowing when squash season is over they will have to wait another six months to enjoy them.
SERVES 6
16 TBSP [2 STICKS, OR 224 G] UNSALTED BUTTER, CUT INTO PIECES
6 TO 8 FRESH SAGE LEAVES
KOSHER SALT
1 RECIPE TRIANGOLI (PAGE 136) FILLED WITH RIPIENO DI ZUCCA (PAGE 138)
1 CUP [100 G] FINELY GRATED PARMIGIANO-REGGIANO
In a large sauté pan or skillet over medium heat, melt the butter until barely frothy. Add the sage and cook just until golden, 15 to 30 seconds. Set the sauce aside.
Bring a large pot of water to a rolling boil over high heat. Season the water with salt (see page 25). When the salt dissolves, add the triangoli and cook until tender, 21/2 to 3 minutes.
Meanwhile, return the sauce to medium heat. Using a spider, transfer the pasta to the sauce, gently shaking off as much water as possible. Immediately begin swirling the pasta to coat. Serve immediately with the Parmigiano-Reggiano sprinkled on top.
