Rigatoni with Squash and Prawns

Name: Rigatoni with Squash and Prawns
Yield: 4 to 6 servings
Ingredients: 6 tablespoons olive oil; 1 pound butternut squash, peeled and cut into 1-inch cubes; 2 garlic cloves, minced; 2 teaspoons salt; 3/4 teaspoon freshly ground black pepper; 1 cup vegetable broth; 1 pound rigatoni pasta; 1 pound prawns or large shrimp, peeled and deveined; 3/4 to 1 cup whole milk; 1/2 cup chopped fresh basil leaves; 1/4 cup freshly grated Parmesan cheese

December 9, 2011

This recipe comes from a beachside cafe in Capri. Prawns are very popular in Europe, where they are abundant, but here they are a bit harder to find and a little more expensive. Feel free to substitute extra-large shrimp in their place—or leave them out altogether. It will still be a very satisfying, hearty meal. The squash makes the most luxurious, velvety sauce imaginable, with a beautiful orange color.

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