Mafaldine pasta with butternut squash, peppers, and bacon

Name: Mafaldine pasta with butternut squash, peppers, and bacon
Yield: 2 servings
Cuisine: British
Ingredients: salt; ground black pepper; 250 g mafaldine pasta; 4 rashers smoked streaky bacon, cut into lardons; half a butternut squash, cut into 2cm cubes; 1 red bell pepper, cut into sliced and halved; parmesan; handful basil, chopped; oil, for roasting; 200 g arrabbiatta sauce (from a jar or make it yourself)

Matthew J Williams @matt

Bristol, UK

I'm loving roast butternut squash right now, and wanted to try it in a pasta dish. I happened to have some mafaldine to use too.

Matthew J Williams @matt

Bristol, UK

I'm loving roast butternut squash right now, and wanted to try it in a pasta dish. I happened to have some mafaldine to use too.

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Ingredients

45m-1h

2 servings

salt
ground black pepper
250 gmafaldine pasta
4 rasherssmoked streaky bacon, cut into lardons
halfa butternut squash, cut into 2cm cubes
1red bell pepper, cut into sliced and halved
parmesan
handfulbasil, chopped
oil, for roasting
200 garrabbiatta sauce (from a jar or make it yourself)

Cooking Instructions

45m-1h

1

Set oven to 200 C (fan).
2

For the pasta: Boil a large pan of water with a generous amount of table salt.
3

Prepare the veg for roasting...
Red pepper slices: Mix in with a little oil, salt, and pepper.
Butternut squash cubes: Same as the red pepper slices, but go bigger on the black pepper. Black pepper adds tonnes of taste to squash.
4

Roast the butternut squash for 25m (approx). On a tray in the oven.
Roast the peppers for 15m (approx). On a tray in the oven.
Boil the pasta for 9m (approx). In the sauce pan or pasta pot.
Fry the bacon bits in a large frying pan for 5m. Get them crispy for some extra crunch. I recommend a large pan here because we're going to toss the pasta and sauce in it later.
5

Mix the arrabbiata sauce into the same pan as the bacon bits (to be a little more healthy, remove the oil if you like). Mix the roasted peppers into the pan too.
6

Drain the pasta and retain some of the pasta water in a mug in case you need to loosen the pasta later.
7

Mix the pasta into the frying pan (where the arrabbiata/bacon/pepper mix is). Toss the pasta together. Put a few of the roast butternut squash cubes in there to (about half).
8

Serve the pasta into two dishes. Grate some parmesan on top. Put the remaining butternut squash on top. Sprinkle on the basil. Serve.

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Kate Carless

Absolutely delicious recipe. Thank you for such yummy mid week inspiration. I especially loved the tip of adding extra pepper to the squash before roasting. It worked really well. I changed things up a little bit by adding 2 tsp of chipotle paste for smokiness, chorizo instead of bacon, a handful of freshly chopped tomatoes and a tin of good quality tinned tomatoes.

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Matthew J Williams @matt

on November 07, 2020 21:30

Bristol, UK

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