Recipe: Butternut Squash, Rosemary and Chilli Pasta

Last night was a recipe that I had wanted to try for ages but I wasn't sure what G would think.  However it turned out to be a massive winner and a definite on the 'do it again' list.

I amalgamated lots of recipes together and did a search in general for butternut squash pasta, and then used the different flavour combinations to create this recipe.

Am loving the rigatoni with this.  Never used it before as normally a fusilli or penne lover, but I'm going to be sticking to rigatoni now - love it!

Ingredients

1 clove garlic

1 red chilli (you want to have a good bite to the meal but just use as much chilli as you like)

1 tbsp chopped fresh rosemary

1/2 red onion, chopped

1 tub passata (500g)

1 tbsp sugar

1/2 butternut squash

Proccutio 

Salt and pepper

200g dried rigatoni

Method

• Chop butternut squash and roast with salt, pepper, olive oil, rosemary sprigs.
• In a pan heat some oil and cook the chopped onion, garlic and chilli.
• Pour in the passata and rosemary and mix
• Add sugar, salt and pepper to taste.
• Add the butternut squash once roasted to the sauce.
• Cook the pasta and once cooked toss into the sauce.
• Pour into bowls and add the shredded proccutio on top.

Patatas Bravas

Potatoes:
New Potatoes - boiled with skin on and then chopped into small 2cm pieces
Sea Salt
Ground Pepper
Red Chilli
1 Garlic Clove
1/2 Lime Juice

Sauce:
Passata
Ground Pepper
1 tsp Smoked Paprika
Red Chilli

• In a small pan started to cook down the passata, paprika, pepper, salt and red chilli.
• Use as much chilli as you want depending on how spicy you like it.  I used about a tsp.
• You want a thick sauce.
• 
  
• Heat some oil in a frying pan until it is really hot.
• Throw in the cooked potatoes with the chopped garlic, and red chilli.
• Tip on the lime juice and fry everything together.
• Cook through until browned on all sides and slightly crispy.
• Add the salt and pepper to taste.
• Tip into serving dish and pour the tomato sauce on the top.

Top Tip: This will be really nice served with a grilled chicken breast or with the chorizo and cider tapas dish.