Type what you have

Ingredients

• ✓ pecorino romano cheese
• spaghetti
• guanciale
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, saving about 1 cup of cooking water.
2. 2 Meanwhile, place guanciale in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 3 minutes. Add pasta water, cooked spaghetti, and grated Pecorino Romano cheese. Mix well.
3. 3 Distribute pasta amongst 4 bowls and serve with freshly ground black pepper and extra Pecorino Romano cheese.

By Allrecipes Member

Ingredients

• ✓ pecorino romano cheese
• salt
• bucatini
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of water to a boil and add salt. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
3. 3 Place grated Pecorino Romano cheese into a large glass bowl and mix with a fork to make sure the cheese contains no lumps.
4. 4 Once the bucatini are al dente, lift them out with a spaghetti fork or tongs and put them directly into the bowl with the cheese. Do not allow the water to drain too much.
5. 5 Add one ladle of pasta water to the bowl. Stir the bucatini around until a cream has formed.
6. 6 Add more pasta water, little by little, until a thick cream has formed.
7. 7 Sprinkle freshly ground pepper over the pasta. Toss and serve immediately.

By Buckwheat Queen

Ingredients

• ✓ pecorino romano cheese
• spaghetti
• guanciale
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally.
2. 2 While pasta cooks, immediately heat a nonstick pan over medium heat. Add guanciale and cook until tender, about 5 minutes. Add 1 ladle of pasta cooking water, stir, and cover pan. As pasta cooks, add another ladle of cooking water to the pan with the guanciale to create a sauce.
3. 3 At about 10 minutes of pasta cooking time, reserve a cup of cooking water and drain pasta. Add spaghetti to the pan with the guanciale; toss, adding reserved cooking water if necessary. Turn off heat. Add 1/3 the Pecorino Romano cheese to the pasta and toss until creamy.
4. 4 Divide pasta between 4 plates. Top each with remaining Pecorino Romano cheese and black pepper. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ pecorino romano cheese
• ✓ pecorino romano cheese
• bucatini pasta
• pancetta
• avocado
• egg yolk
• black pepper
• lemon juice

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, heat a nonstick pan over medium-low heat. Add pancetta and cook on until tender and the fat has rendered. Remove from heat.
3. 3 Ladle 1 cup pasta cooking water into a bowl; set aside.
4. 4 Puree avocado in a bowl using a hand blender. Add 1/4 cup Pecorino Romano cheese, egg yolks, 2 teaspoons black pepper, and lemon juice. Stir well until sauce is creamy.
5. 5 Use spaghetti tongs to add the pasta directly from the water to the pan with the pancetta, allowing a bit of pasta water to help thin the sauce. Toss the pasta in the skillet to coat the pasta with the pancetta. Add avocado sauce to the pasta, stirring constantly. Mix in reserved pasta water if necessary.
6. 6 Divide pasta between 2 plates. Top with the remaining cheese and black pepper. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ pecorino romano cheese
• butter
• cauliflower
• kosher salt
• red onion
• mint
• lemon juice

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Melt butter in a skillet over medium heat, whisking to ensure it doesn't burn, until light brown and nutty-smelling. Remove from heat.
3. 3 Toss cauliflower florets with the brown butter and salt until well combined. Transfer to a baking sheet.
4. 4 Roast in the preheated oven until just tender, about 15 minutes. Remove and toss hot cauliflower with red onion, Pecorino Romano cheese, and mint. Drizzle with lemon juice and season with more salt to taste.

By Amy Heilmann

Ingredients

• ✓ pecorino romano cheese
• spaghetti
• butter
• black pepper
• salt

Instructions

1. 1 Bring a 12-quart pot of heavily salted water to a boil over high heat. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta, reserving 2 cups of cooking water.
2. 2 Return pasta and cooking water to the pot over low heat. Add 3 1/2 cups Pecorino Romano cheese, butter, and pepper. Stir until cheese has melted and formed a creamy sauce, about 5 minutes. Season with salt.
3. 3 Serve with additional cheese, if desired.

By HugeTaste

Ingredients

• ✓ pecorino romano cheese
• bucatini pasta
• olive oil
• guanciale
• black pepper

Instructions

1. 1 Bring a large pot of very lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until almost tender yet still pretty firm to the bite, 8 to 10 minutes.
2. 2 Meanwhile, heat oil in a large nonstick skillet over low heat. Add guanciale and cook slowly until it has rendered all its fat and is crispy on the outside and soft on the inside, 8 to 10 minutes.
3. 3 Drain bucatini and reserve cooking water.
4. 4 Transfer bucatini to the skillet with the guanciale and finish cooking the pasta in the pan juices, adding a little pasta water at a time until pasta has the right consistency. Stir in Pecorino Romano cheese and season with black pepper. Serve immediately.

By Allrecipes Member

Ingredients

• ✓ pecorino romano cheese
• savoy cabbage
• pear
• lemon juice
• walnut
• black pepper
• olive oil
• champagne vinegar

Instructions

1. 1 Slice savoy cabbage into bite-sized pieces and put into a large salad bowl.
2. 2 Sprinkle pear pieces with lemon juice and toss to coat. Add to savoy cabbage. Sprinkle with walnuts and Pecorino Romano cheese. Season with pepper and drizzle with extra-virgin olive oil and champagne vinegar. Toss salad and serve.

By Buckwheat Queen

Ingredients

• ✓ pecorino romano cheese
• spaghetti
• olive oil
• garlic
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup cooking water, then drain spaghetti.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir garlic and pepper in hot oil until fragrant, 1 to 2 minutes. Add cooked spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup reserved cooking water; stir until cheese is melted, about 1 minute. Stir in more cooking water as needed, 1 tablespoon at a time, until sauce coats spaghetti, about 1 minute more.

By Jennifer Torrey

Ingredients

• ✓ pecorino romano cheese
• bucatini pasta
• parmigiano-reggiano cheese
• olive oil
• black pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bucatini pasta in the boiling water, stirring occasionally, until almost tender yet still firm to the bite, 8 to 9 minutes; they will not be fully cooked. Drain, reserving about 2 cups of pasta cooking water. Set pasta aside.
2. 2 Combine Pecorino Romano cheese and 1/2 cup grated Parmigiano-Reggiano cheese in a bowl. Add 2 tablespoons of pasta water and stir into a thick paste.
3. 3 Heat olive oil in a skillet or saucepan over medium-low heat; swirl to coat the bottom. Add cheese paste and a ladle of pasta water; whisk vigorously to combine. Keep whisking quickly and vigorously to make sure the cheese does not clump, about 30 seconds. Add cooked pasta and black pepper. Keep tossing skillet contents continuously until cheese has coated the pasta evenly and bucatini are cooked al dente, about 2 minutes. Add more water or cheese if the pasta sauce appears too thin or thick.
4. 4 Serve immediately topped with shredded Parmigiano-Reggiano cheese and more black pepper.

By Brian Genest

Ingredients

• ✓ pecorino romano cheese
• sun-dried tomato pesto
• goat cheese
• puff pastry
• egg
• oregano

Instructions

1. 1 Gather the ingredients. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine sun-dried tomato pesto and goat cheese in a small bowl and stir well.
3. 3 Unroll 1 puff pastry sheet onto the prepared baking sheet. Cut away 2 strips at the bottom of the sheet to form a tree trunk, about 1 inch wide and tall. Cut diagonally to the top of the puff pastry sheet to create a long triangular shape, removing excess pastry on either side.
4. 4 Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tablespoon Pecorino-Romano cheese on top.
5. 5 Roll up the second puff pastry sheet and place at the tip of the triangle. Unroll carefully towards the bottom. Press down lightly and carefully cut away the sides to match the first triangle. Remove excess pastry.
6. 6 Cut 2/3-inch thick branches into the sides of the triangle from both sides, leaving a space lengthwise in the center all the way from the trunk to the tip. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
7. 7 Brush the entire tree with beaten egg. Sprinkle with remaining 1 tablespoon of Pecorino-Romano cheese and dried oregano.
8. 8 Bake in the preheated oven until deep golden brown, about 20 minutes. Let cool on the baking sheet slightly.

By Diana Moutsopoulos

Ingredients

• ✓ pecorino romano cheese
• fusilli pasta
• olive oil
• shallot
• oil-cured black olive
• sun dried tomato
• oil
• caper
• tuna

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, heat olive oil in a skillet and saute shallot until soft and translucent, 3 to 5 minutes. Add olives, chopped tomatoes, and capers. Mix well and remove from heat.
3. 3 Drain pasta, add to the skillet, and toss to coat. Mix in tuna in chunks. Top with Romano cheese and serve.

By Buckwheat Queen

Ingredients

• ✓ pecorino romano cheese
• garlic
• pine nut
• basil
• parmigiano-reggiano cheese
• olive oil

Instructions

1. 1 Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
2. 2 Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

By MadameDanielaMoscaToba

Ingredients

• ✓ pecorino romano cheese
• egg
• water
• bread crumb
• spinach and mozzarella ravioli
• olive oil cooking spray
• marinara sauce

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
2. 2 Beat egg and water together in a small bowl. Combine bread crumbs and Pecorino Romano cheese on a plate. Dip 1 ravioli into beaten egg mixture, then into bread crumb mixture, pressing to coat. Place breaded ravioli on a plate and repeat with remaining ravioli. Lightly spray ravioli with cooking spray.
3. 3 Place as many ravioli in the air fryer basket as you can without overlapping them.
4. 4 Cook in the preheated air fryer for 6 minutes; flip ravioli using tongs and cook for 4 minutes more. Remove from the air fryer and repeat with remaining ravioli. Serve with your favorite marinara sauce for dipping.

By Kim's Cooking Now

Ingredients

• ✓ pecorino romano cheese
• butter
• parsley
• garlic
• white bread
• provolone cheese
• mozzarella cheese

Instructions

1. 1 Heat a large skillet over medium heat.
2. 2 Combine butter, parsley, Pecorino Romano cheese, and garlic in a small bowl.
3. 3 Lightly coat 1 side of each bread slice with butter mixture; flip. Top 2 bread slices with provolone and mozzarella cheese; place remaining 2 bread slices, buttered-sides up on top.
4. 4 Cook on one side until golden brown, 3 to 4 minutes. Flip; cook on second side until cheese melted and golden brown, 3 to 4 minutes more. Cut sandwiches in half; serve.

By Kimberly Holland

Ingredients

• ✓ pecorino romano cheese
• ground turkey
• panko bread crumb
• basil pesto
• egg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a sheet pan.
2. 2 Combine turkey, bread crumbs, pesto, Pecorino Romano cheese, egg, salt, and pepper in a mixing bowl and mix with your hands until well combined.
3. 3 Roll mixture into small, walnut-sized meatballs. Place onto the prepared pan.
4. 4 Bake in the preheated oven until no longer pink in the centers, 20 to 25 minutes.

By Diana Moutsopoulos

Ingredients

• ✓ pecorino romano cheese
• spaghetti
• guanciale
• egg yolk
• egg
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve a little pasta water, then drain.
2. 2 Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.
3. 3 Whisk egg yolks and whole egg together in a bowl; whisk in ¾ cup Pecorino-Romano cheese, salt, and pepper until combined.
4. 4 Stir in guanciale. Add spaghetti; toss until evenly coated. Season to taste with extra cheese, salt, and pepper; serve.

By Andry008

Ingredients

• ✓ pecorino romano cheese
• brussels sprout
• olive oil
• sea salt
• black pepper
• red pepper flake
• lemon

Instructions

1. 1 Bring a large pot of cold water to a boil. Add Brussels sprouts and cook until softened, 7 to 9 minutes, depending on size. Strain and transfer to an ice bath to stop cooking.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Strain cooled sprouts and spread onto paper towels to dry. Pat the tops dry as well.
4. 4 Transfer sprouts to a large baking sheet and smash with the bottom of a Mason jar. Pat dry with a paper towel to soak up any additional liquid. Drizzle with olive oil and sprinkle generously with sea salt and pepper. Sprinkle pepper flakes over the top, then shake the tray a bit to distribute the oil and spices.
5. 5 Bake in the preheated oven for 15 minutes. Gently flip sprouts and sprinkle with Pecorino Romano cheese. Return to the oven and bake until sprouts are soft and cheese is melted, 10 to 15 more minutes.
6. 6 Remove from the oven and place the baking sheet onto a wire cooling rack. Squeeze lemon over top, then transfer sprouts to a serving plate.

By Jonathan Charbz

Ingredients

• ✓ pecorino romano cheese
• pine nut
• basil
• salt
• parmigiano-reggiano cheese
• olive oil
• trofie pasta

Instructions

1. 1 Add pine nuts to a large mortar and pestle and crush until a past forms, about 2 minutes. Add 1/4 of the basil leaves and begin to crush and grind the basil leaves until they have begun to release their oil and leaves begin to break apart. Add another 1/4 of the basil leaves and the salt. Crush and grind the added leaves and the salt. Continue this until all the basil leaves have been added and crushed; turning into a paste.
2. 2 Add the Parmesan and Pecorino cheeses and mix with a wooden spoon. Once well combined, add the oil little-by-little until a creamy paste has been achieved.
3. 3 Bring a large pot of lightly salted water to a boil. Add fresh trofie pasta and cook, stirring occasionally, until tender yet firm to the bite, 3 to 4 minutes. Drain. Mix in pesto sauce, adding a bit more olive oil if needed.

By Buckwheat Queen

Ingredients

• ✓ pecorino romano cheese
• water
• polenta
• salt
• butter
• heavy cream
• parmigiano-reggiano cheese

Instructions

1. 1 Whisk water, polenta, and salt together in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Porridge setting according to manufacturer's instructions; set timer for 10 minutes. Allow 5 to 10 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter and cream. Whisk until polenta is smooth and lump-free. Stir in Parmigiano-Reggiano and Pecorino Romano cheeses and whisk until melted and well combined.

By Kim's Cooking Now

Ingredients

• ✓ pecorino romano cheese
• ✓ pecorino romano cheese
• olive oil
• lasagna noodle
• ricotta cheese
• mozzarella cheese
• black pepper
• flat-leaf parsley
• paprika

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins with 1 tablespoon olive oil.
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Mix together drained noodles, ricotta cheese, mozzarella cheese, 1/2 cup Pecorino Romano cheese, and 1 1/2 teaspoons pepper in a bowl. Divide mixture among the ramekins. Top with 2 tablespoons Pecorino Romano cheese, drizzle with 1 tablespoon olive oil, and sprinkle with remaining 1/2 teaspoon black pepper.
4. 4 Bake in the preheated oven until cheese is golden brown in spots and lasagna is heated through, about 10 minutes. Garnish with parsley and paprika, if desired.

By Sahara B

Ingredients

• ✓ pecorino romano cheese
• whole wheat bread
• parsley
• oregano
• basil
• garlic powder
• onion powder
• thyme
• kosher salt
• white sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Layer bread slices in a single layer on ungreased baking sheets. Allow a bit of room between slices for warm air to circulate.
3. 3 Toast bread in the preheated oven, flipping until evenly dry, 30 to 45 minutes. Remove from the oven and cool completely, 15 to 20 minutes.
4. 4 Process bread in a food processor until fine. Add Pecorino Romano cheese, parsley, oregano, basil, garlic powder, onion powder, thyme, salt, and sugar and pulse until just combined.

By BabyDragonfly

Ingredients

• ✓ pecorino romano cheese
• olive oil
• guanciale
• spaghetti
• egg
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
2. 2 Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
3. 3 Whisk eggs, 1/2 of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy.
4. 4 Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale.
5. 5 Top with remaining Pecorino Romano cheese and more black pepper.

By ivan zeta

Ingredients

• ✓ pecorino romano cheese
• bread crumb
• egg
• garlic
• parsley
• black pepper
• red pepper flakes
• ground beef

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Toss together bread crumbs, Romano cheese, egg, garlic, parsley, black pepper, and red pepper flakes in a bowl; mix in beef gently with your hands until combined. Form mixture into meatballs about 1 1/4-inches in diameter; place on the prepared baking sheet.
3. 3 Bake in the preheated oven for 10 minutes; turn meatballs and continue baking until no longer pink in the center, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Bren

Ingredients

• ✓ pecorino romano cheese
• potato
• olive oil
• leek
• egg
• salt
• black pepper
• flat-leaf parsley

Instructions

1. 1 Rinse potato cubes and put them into a bowl with cold water to soak for about 10 minutes.
2. 2 Preheat an air fryer to 325 degrees F (160 degrees C).
3. 3 Drain potatoes and pat dry. Transfer to a bowl and toss with olive oil. Put them into the air fryer basket.
4. 4 Cook for 18 minutes. Raise the temperature to 350 degrees F (180 degrees C). Shake the basket. Add leek and shake basket again. Cook until leek has softened, about 3 minutes.
5. 5 Meanwhile, whisk eggs, Pecorino Romano cheese, salt, and pepper together in a bowl and pour into a 6-inch, nonstick cake pan. Mix in cooked potatoes and leek. Set cake pan into the air fryer basket. Cook until tortilla has browned on top and the middle no longer jiggles, about 15 minutes.
6. 6 Remove from the air fryer and cool for 5 minutes. Sprinkle with Italian parsley before serving.

By Buckwheat Queen

Ingredients

• ✓ pecorino romano cheese
• lasagna noodle
• ricotta cheese
• mozzarella cheese
• black pepper
• olive oil
• black pepper
• flat-leaf parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins. Break 12 lasagna noodles into 2-inch pieces; save any remaining noodles for another use.
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Mix drained noodles, ricotta cheese, 1/2 cup Pecorino cheese, mozzarella cheese, and 2 teaspoons pepper together in a medium bowl.
4. 4 Divide noodle mixture among the prepared ramekins. Top with remaining Pecorino cheese, olive oil, and pepper.
5. 5 Bake in the preheated oven until golden, about 10 minutes. Sprinkle with fresh parsley.

By Peggy Oliver

Ingredients

• ✓ pecorino romano cheese
• basil
• parsley
• olive oil
• sunflower seed
• lemon
• garlic
• salt

Instructions

1. 1 Combine basil, parsley, olive oil, sunflower seeds, Pecorino Romano cheese, lemon juice, garlic, and sea salt in a small blender or food processor; purée until reaches desired consistency. Taste; adjust salt.

By Jonathan Charbz

Ingredients

• ✓ pecorino romano cheese
• guanciale
• olive oil
• rigatoni pasta
• white wine
• tomato sauce
• black pepper
• kosher salt

Instructions

1. 1 Cut guanciale into 1-inch by 1/8-inch strips.
2. 2 Heat olive oil over medium heat in a saucepan. Add guanciale and cook until well browned and fully rendered, 5 to 7 minutes. Turn off the heat and use a slotted spoon to transfer it to a bowl. Leave all fat in the pan.
3. 3 Start pasta: Bring a large pot of generously salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until not quite done, about 10 minutes. You want it undercooked by at least 1 to 1 1/2 minutes.
4. 4 At the same time, add wine to the guanciale fat in the saucepan. Place over medium-high heat and cook for about 1 minute. Stir in tomato sauce and pepper; bring to a simmer.
5. 5 Transfer the almost fully-cooked pasta into the sauce using a slotted spoon; it's okay if some water gets in the sauce. Add guanciale and stir to combine. Season with salt. Cook and stir until pasta absorbs the sauce and finishes cooking, and the sauce thickens up, about 3 minutes. If the sauce gets too thick, add a splash of the pasta water.
6. 6 Turn off the heat and add some of the Pecorino cheese. Stir until melted, then repeat until all cheese has been added.
7. 7 Ladle into 2 bowls and serve.

By John Mitzewich

Ingredients

• ✓ pecorino romano cheese
• olive oil
• onion
• garlic
• tomato
• tomato
• white wine
• tomato paste
• oregano
• salt
• white sugar
• black pepper
• red pepper flakes
• bay leaf
• basil
• parsley

Instructions

1. 1 Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more.
2. 2 Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
3. 3 Remove the Dutch oven from heat. Add 1/2 cup Pecorino Romano cheese, basil, and parsley into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.

By NMP

Ingredients

• ✓ pecorino romano cheese
• buttercup squash
• yellow squash
• sweet potato
• nectarine
• orange bell pepper
• cucumber
• onion
• salt
• cinnamon
• nutmeg
• black pepper
• chicken broth
• plain greek yogurt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place butternut squash face-down in a baking dish; pour water into dish around squash.
3. 3 Bake in the preheated oven until tender, about 45 minutes.
4. 4 While butternut squash bakes, place yellow squash, sweet potato, nectarine, orange bell pepper, cucumber, and onion into a large pot with enough water to cover. Stir in salt, cinnamon, nutmeg, and pepper to vegetable mixture. Bring to a boil. Cover, reduce heat, and simmer for 10 minutes.
5. 5 Remove butternut squash from the oven. Let cool 10 minutes.
6. 6 Scoop out the inner pulp of squash half; add to the simmering soup. Continue to let simmer to meld flavors for at least 15 minutes. Remove from heat; drain liquid.
7. 7 Place cooked vegetables into a food processor and puree until smooth.
8. 8 Transfer puree to a large saucepan over low heat. Stir chicken broth and yogurt into puree until well blended. Cover and let simmer until incorporated, about 15 minutes. Remove from heat; sprinkle with Pecorino Romano cheese. Serve.

By Jon Brumfield