take our halloween pasta challenge!
How would you like to be the featured recipe for Al Dente Pasta this Halloween? To get things rolling, we’d like to send a bag of our squid ink fettuccine to the first 6 people who leave a comment below!
Chef Steven's Black as Night Halloween Pasta
Last year, our friend Chef T. Steven Dick came up with a recipe which has all the right colors for a Halloween Dinner. He is the Chef owner of Kitchen Savant and the Corporate Chef of Joy’s International Foods.
Squid Ink Fettuccine
with Italian Sausage, Fresh Rapini, Crimini Mushrooms and Roasted Butternut Squash in a Sundried Tomato Garlic Sauce
Ingredients
• 12 oz bag Squid Ink Fettuccine
• 1 pound Italian Sausage (mild or hot) cut into 1 inch bites
• 1 bunch Fresh Rapini, stemmed and rough chopped
• 1 pound Crimini Mushrooms, cleaned and quartered
• 2 oz Garlic Joy Sundried Tomato spread
• ½ ea Butternut Squash, small diced, roasted
• 4-6 oz Extra virgin olive oil
• 2 tbs butter
• To taste salt and fresh cracked pepper
• Garnish grated Asiago cheese
Peel, seed and dice the butternut squash into ½ inch dice. Toss with olive oil, salt and pepper and roast in 400 degree oven for 20 minutes or until just knife tender. Roasting gives the squash a big concentrated sweetness that is worth the effort! Alternatively, you can boil or microwave the butternut squash. Caution: do not overcook.
In a large sauté pan heat 1 ounce of the olive oil and begin sautéing the sausage over medium high heat. Sauté for 5 minutes. Add 2 ounces of olive oil and then add mushrooms and the rapini. Cook for 6 minutes, stirring occasionally, until the mushrooms and rapini are done. Add the Garlic Joy Sundried Tomato garlic spread and the roasted butternut squash. Sauté until hot.
Add the pasta to boiling water and cook according to instructions. While the pasta is cooking, finish the sauce by adding the last of the olive oil. Toss all ingredients completely. Season with salt and pepper.
Drain the pasta and toss with the two tablespoons of butter to prevent sticking. Move pasta to a serving platter and top with the Italian Sausage, Fresh Rapini, Crimini Mushrooms and Roasted Butternut Squash in a Sundried Tomato Garlic Sauce. Finish with grated Asiago cheese.
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High Drama in a bag!
al dente® pasta canoodler 
this could be fun to play with!
never made anything with black pasta before!
s 🙂
OK. Suzette, You are first to comment so first to receive a bag of squid ink pasta. Congratulations
Wow … great idea. I’d love to give this a try. I’m already noodling around some possibilities. (Bad pun … sorry!)
We’ll be excited to see what you do with it.
I saw your squid dye pasta in Caputos yesterday and almost got it, but I went with the whole wheat instead. Speaking of which, I posted that recipe – http://kbow.us/RIBl as it was a big hit at the potluck we took it to last night.
I’d love to give a fall recipe a whirl.
OK. a bag of Al Dente Squid Ink Pasta coming your way! Also, your recipe on your blog sounds so interesting. A totally different way of preparing pasta than I am used to, which is so cool. I will be trying it, for sure.
I’m going to try Mr. D’s recipe. Anything that Steven makes is sure to be great! Having cheffed beside him, I would not only make it for family, but run it as a special one night at the Resort.
As I said on the facebook group, I want to make this with white alfredo sauce for a black and white party (inspired by the one my friends went to this weekend).
It might also be great for a black and white party if you simply put some herb butter on the pasta, and put little mini mozzarella balls thoughout. That would look pretty cool 😉