Fall Pasta and Midnight Pasta

The Story

Pasta with pumpkin beer braised short ribs, butternut squash, peppers, onions and tomatoes.

Jungle cats have a mixed history with pasta:

Note: this is simply a reenactment of Julian cooking "midnight pasta."

Pasta is J's go-to late night food. However, J has had mixed success with making midnight pasta, and is the queen of "charred spaghetti." I am not one to gossip, but J may or may not be on speaking terms with her roommate due to an incident last week involving pasta, fire, and the smoke alarm in the wee hours of the morning.

I am more of a "make ahead and microwave" lady, so today I am making a big pot of whole wheat linguine with pumpkin beer braised short ribs, roasted butternut squash, and a red pepper and onion tomato sauce. My mother is out of town, and I am headed to Florida to be in my childhood best friend's wedding, and both of us fear my brother will subsist only on Wendy's unless we leave him with something that is both nutritious and delicious. Also, I am on a hearty fall flavors kick. 

The Food

STEP ONE: Braise short ribs.  I used 1 and 3/4 pound short ribs. I browned the ribs in about 1 tablespoon of butter, on high heat, until the sides were browned but the meat wasn't cooked through. Salt and pepper the ribs as you are cooking. When the sides have been seared, sprinkle on a little bit of cinnamon, add some minced garlic, and pour in a pumpkin beer (I used Blue Point Pumpkin Ale, but I also like Southern Tier Pumpking). Add about 4 cups of beef stock to completely cover the ribs, then add in some tomato paste (about 1 and 1/2 tablespoons) and a couple of bay leaves. Bring the mixture to a boil to combine, then turn down to low, and let it just barely simmer for 3-4 hours. 

Short ribs after browning and addition of pumpkin beer.

STEP TWO: Roast butternut squash. Peel (note: use a knife to peel the squash, as butternut squash skin is quite thick and first 1/8th inch of flesh has weird green stringy parts) and cube a butternut squash, cutting into approximate 1/2 inch cubes. Toss with salt, pepper, a bit of cinnamon (really feeling the fall flavors), and olive oil. Bake at 400 degrees F for 40 minutes, stirring once about 20 minutes through.

Roasted butternut squash cubes with cinnamon.

STEP THREE: Make pasta sauce. Cut up one medium sized sweet or Vidalia onion and 2 red peppers into about a 1/2 inch dice. Saute the onion and peppers in about 1/2 tablespoon of olive oil. After the onions and peppers have begun to brown, add in about 1 and 1/2 tablespoons of tomato paste, stir, and let cook for a bit. While the tomato paste is cooking, open a large can of whole tomatoes. Pour about 1/2 to all of the liquid from the tomatoes into the onion and pepper mixture, then drain the rest off. Cut the whole canned tomatoes into a 1/2 inch dice, then add to the onions and peppers, and cook until the pasta is done.  Season to taste with salt, pepper, and red pepper for spice (if desired).

Sauce with tomatoes

STEP FOUR: Cook pasta. Just follow the directions for al dente pasta. I used whole wheat linguine, but you could use any variety of long noodle, such as pappardelle or spaghetti. 

STEP FIVE: Shred short ribs. Drain the short ribs (reserve a bit of the liquid, and add to the tomato sauce, if desired). Remove the meat from the bones (this should be very easy), separate the fat/ gristle, and shred the short ribs using two forks.

Mmmmm, short ribs.

STEP SIX: Combine. Return the cooked and drained pasta to the large pasta pot. Pour the tomato sauce on the pasta and lightly stir. Add in the shredded short ribs and combine. Toss in the butternut squash cubes and fold until they are somewhat evenly distributed. 

Finished product.