This super simple dish will bring you a comforting Italian flavour combo – sweet butternut squash (prepped for your ease!), crisp, golden-fried pancetta and fresh rosemary. You'll cook the squash down till it's easy to mash to create a sauce and top it all with mature cheddar and a good grind of black pepper.
Prep Time
25 min
Cuisine
Italian
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Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a matching lid over a medium-high heat
Once hot, add the pancetta lardons and cook for 3-4 mins or until golden and crispy
Once done, transfer the pancetta to kitchen paper
Reserve the pan
2
Meanwhile, strip the rosemary leaves and chop them roughly, discarding the stalks
Peel and finely slice (don't chop!) the garlic
Dissolve 1/2 [1] chicken stock cube in 150ml [300ml]boiled water
3
Return the pan to a medium-high heat
Once hot, add the butternut squash cubes and chopped rosemary with a pinch of salt and pepper and cook for 3-4 min, stirring occasionally until beginning to colour
4
Meanwhile, add the tortiglioni pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the tortiglioni for 10-12 min or until cooked with a slight bite
Once done, drain the tortiglioni, reserving a large cup of the starchy pasta water
5
Once the butternut squash is coloured, add a generous splash of water to the pan and cook, covered, for 10 min or until softened
Meanwhile, grate the cheddar cheese
6
Once the butternut squash has softened, add the sliced garlic and cook for 1 min or until fragrant
Mash half the butternut squash cubes with a masher until smooth
Add the chicken stock and give everything a good mix up until a sauce has formed
7
Add the drained tortiglioni to the pan and mix until the sauce begins to stick to the pasta
Tip: add a splash of the starchy pasta water if your sauce is looking a little dry!
Add half the grated cheese and mix to combine – this is your butternut squash tortiglioni
8
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