60 g higher-welfare slices of pancetta
3 banana shallots , peeled
½ a fresh red chilli
650 g butternut squash , peeled and deseeded
extra virgin olive oil
2 sprigs of fresh rosemary , leaves picked
600 ml hot organic vegetable stock
400 g penne
sea salt and freshly ground black pepper
10 g Parmesan cheese , plus extra to serve
“This is the perfect autumnal pasta dish with the sweetness of the tomato, the salt and the taste of the pancetta, and a touch of rosemary”


1.Get your supplies ready. Cut the squash thoroughly into cubes of 1 cm, then chop the pancetta, challots and chili.
2.Heat in a large frying pan 4 tablespoons of oil over medium to high heat, add the pancetta to the mixture, and fry for 1 minute.
3.Stir in the squash and dump into the hot stock for another 2-3 minutes. Bring to the boil, then cook for 20 minutes, or tenderly squash, then slightly less liquid.
4.Cook the penne until it is really tall in a big pan of boiling salted water, so it's important that you keep cooking it in the sauce.
5.Set aside some cooking water, rinse and apply sauce to the penne.
6.Add the cooking water to loosen, and cook for another two minutes, if necessary, to enhance the penne with all the lovely flavors. Stir gently.
7.Grate deeply in Parmesan and stir until creamy. Serve with a spice twist and a parmesan grill.

“This is the perfect autumnal pasta dish with the sweetness of the tomato, the salt and the taste of the pancetta, and touch of rosemary”

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