Caxton magazines staffThis pocket-friendly Italian feast is sure to be a crowd pleaser
INGREDIENTS
For the roasted butternut
- 400g butternut, peeled and cut into 2cm blocks
- 30ml olive oil
- Salt and ground black pepper, to taste
- 3ml dried chilli flakes (optional)
For the pasta
- 100g butter, preferably unsalted
- 20 sage leaves
- 80g pine nuts
- 200g pancetta or diced bacon, cooked
- 2ml smoked paprika
- 45ml marsala or medium cream sherry (optional)
- 125ml chicken stock
- 400g gemelli pasta*, cooked
- 50g Parmesan cheese, finely grated
- Salt and ground black pepper, to taste
To serve
- Shavings of Parmesan cheese
METHOD
1. To roast the butternut: preheat the oven to 200°C. Toss the ingredients together in a bowl and spread on a baking sheet in a single layer. Roast for 20-25 minutes, or until the butternut is tender, and set aside.
2. To make the pasta: melt the butter in a wide pan over a moderate heat. As it melts and starts to bubble, add the sage leaves and cook for 1 minute.
3. Add the pine nuts, cooked pancetta or bacon, smoked paprika and sherry, if using. Cook for 3-4 minutes.
4. Add the remaining ingredients and the reserved butternut. Cook for 4-5 minutes or until heated through.
5. Serve in warm bowls topped with shavings of Parmesan cheese.
*COOK’S NOTE: Any short pasta such as fusilli, shells or penne will work well for this dish
This recipe serves 4 people
REF: 07/2013
