Ingredients:
Serves 4
Serves 4
- 60g pancetta, cubed
- 2 medium onions, sliced
- ½ fresh red chilli, chopped finely
- 650g butternut squash, peeled and deseeded and diced (1cm cubes)
- extra virgin olive oil
- 2 sprigs of fresh rosemary leaves (or 1 tsp dried rosemary)
- 600ml vegetable stock
- 400g penne
- sea salt
- freshly ground black pepper
- 10g Parmesan cheese, plus extra to serve
Directions:
Heat 4 tablespoons of oil in a large frying pan over a medium-high heat, add the pancetta and fry for 1 minute, then stir in the shallots, chilli and rosemary leaves. Cook for a further 2 to 3 minutes, then stir in the squash and pour in the vegetable stock. Bring to the boil, then simmer for 20 minutes, or until the squash is tender and the liquid has reduced slightly.
Meanwhile, cook the penne in a large pan of boiling salted water until very al dente – it will continue cooking in the sauce so it’s important to undercook it. Reserving some of the cooking water, drain the penne and add to the sauce. Stir gently, adding a splash of the cooking water to loosen, if needed, then cook for a further 2 minutes to let the penne soak up all the flavours. Finely grate in the Parmesan and stir until creamy.
Adapted from Original Recipe
Meanwhile, cook the penne in a large pan of boiling salted water until very al dente – it will continue cooking in the sauce so it’s important to undercook it. Reserving some of the cooking water, drain the penne and add to the sauce. Stir gently, adding a splash of the cooking water to loosen, if needed, then cook for a further 2 minutes to let the penne soak up all the flavours. Finely grate in the Parmesan and stir until creamy.
Adapted from Original Recipe
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