RUSTIC MALTAGLIATI WITH SQUASH AND CHILLI

Prep time: 15 minutes Cook time: 25 minutes

Serves 4

Maltagliati is a rough-cut, squarish pasta popular in Italy’s Emilia-romagna region. Cipriani Food calls its version tagliardi (available online and quick to cook) and I really like using it in vegetable pasta dishes like this or with a meat ragu base. If you can’t find this, cook lasagne sheets and cut them into irregular squares or rectangles about 2.5-3cm big. You can cut your squash to the size and shape of the pasta.

INGREDIENTS

– 500g butternut

squash, or other sweet orange-fleshed squash variety, peeled and seeds removed (about 300g after prep) – 200g maltagliati

– 1 medium red chilli, finely chopped, seeds and all

– 100ml extra-virgin

olive oil

– 100g butter

– 2 tbsp finely chopped

parsley

– 2 tbsp pumpkin seeds, lightly toasted and roughly chopped – 50g Parmesan, freshly grated, plus more to serve

METHOD

Cut the squash flesh into rough 2.5-3cm squares and then into thin slices so it resembles the pieces of pasta; I use a mandolin for this.

Bring a pan of salted water to the boil and blanch the pieces of squash for 1-2 minutes, then remove with a slotted spoon on to a plate or tray.

Cook the pasta in the same water according to the packet instructions, until al dente, then drain, reserving a little of the water for the sauce.

Put the chilli, oil, butter and 60-70ml of the saved pasta water in a pan and bring to the boil.

Add the pasta and squash and season. Stir carefully over a low heat for 2-3 minutes, then stir in the parsley, pumpkin seeds and Parmesan. Stir well and serve with extra grated Parmesan.