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.

　　

Ingredients

4 to 6 servings

　　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

　　

Step 1

Warm 3 tablespoons of the olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper. Sauté until the squash is golden and tender, 5 to 7 minutes. Add the vegetable broth, bring to a simmer, cover, and cook until the squash is very soft, another 5 to 7 minutes.

　　

Step 2

Transfer the squash mixture to a blender or food processor and purée.

　　

Step 3

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta.

　　

Step 4

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of pepper. Add the prawns to the pan and cook, turning once, until just pink, about 3 minutes.

　　

Step 5

In a large pot over low heat, combine the cooked pasta, puréed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, the basil, and the cheese. Stir until warm and serve.

　　Reprinted with permission from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.