Spaghetti with Thyme-Chile Celeriac Puree

Ingredients

• 1 pound spaghetti
• 1 tablespoon olive oil
• 1 large celeriac, peeled and diced into 1/2-inch cubes
• 1 tablespoon fresh thyme leaves
• 2 cloves garlic, peeled and minced
• 1/2 fresh red chile, minced, or a crushed red pepper flakes to taste
• 2 tablespoons unsalted butter
• 1/2 teaspoon minced fresh parsley, for garnish
• Grated Parmesan cheese, to taste

Directions

1. Warm the olive oil in a large (12-inch) skillet over medium heat until it glints, then stir in the celeriac with a pinch of salt and pepper. Cook until the pieces start to take on a little color. Add the thyme leaves, garlic, and chile, and cook for another 3 to 4 minutes.
2. Pour about 1/2 cup of hot water into the skillet, put on the lid, and lower the heat. Let the celeriac simmer until tender, about 20 minutes, adding more water only if the skillet dries out completely. When it is soft, use a potato masher or wooden spoon to mash it into a rough puree. Taste and season with salt and pepper.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until it is a minute shy of al dente. Before draining, save 1 cup of the pasta water, then transfer the noodles to the celeriac puree with a splash of the cooking water.
4. Cook everything together over low heat, adding more pasta water as you need it, until the spaghetti is al dente. Stir in the butter to make the sauce smooth and glossy, then serve with fresh parsley and Parmesan.