This is easily one of my best pasta dishes. Farfalle is my absolute favourite pasta shape; I think they are absolutely beautiful and perfect for catching sauces like this one. Of course, you can remove the bacon from this if you want to keep it vegetarian – but the smokiness of the bacon really makes the pumpkin sing. I absolutely adore it! I served this with some rocket, because its pepperiness perfectly compliments the pasta.
- Extra Virgin Olive Oil
- 3 cloves of Garlic, finely chopped
- 1 Red Chilli, finely chopped
- 1 sprig of Rosemary
- 2 rashers of Smoked Bacon, finely sliced
- 200g Pumpkin, finely diced (or Butternut Squash)
- Vegetable Stock
- 125g Farfalle (or your favourite pasta shape)
- Add a glug of olive oil to a cold pan. Throw in the garlic, chilli and rosemary and slowly bring it up to a medium heat. Let it take its time to properly infuse the oil with the flavours, but be careful, because garlic burns very easily.
- After a couple of minutes, add the bacon and fry for 5 minutes. You want the bacon to get nice and crispy and for all of the flavours to mingle.
- Turn the heat up to high and add the pumpkin. Season with salt and pepper. Fry for a minute before adding enough stock to cover the pumpkin – don’t add too much to start with. Let it boil away for around 7 minutes. Add more stock if you need to.
- Once the pumpkin has softened, use a wooden spoon to gently crush about half. You’re aiming for a delicious, textured sauce. Loosen with stock or pasta water if you need to.
- Boil the pasta in salted water, according to packet instructions. Boil for a couple of minutes less than instructed – you want it al dente.
- Use a slotted spoon to drag the pasta into the sauce. Stir through the parmesan and toss it together, making sure that the sauce kisses every bit of pasta. Serve immediately and tuck in!