PENNE WITH PUMPKIN, CRISPY PANCETTA, SAGE AND PARMESAN
This recipe combines pumpkin with pancetta and sage to make flavourful pasta dish, ideal comfort food.
Provided by English_Rose
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pan of salted water to the boil.
- Meanwhile, heat a heavy-based saucepan, add one tablespoon of the olive oil and then add the pancetta. Cook until the pancetta starts to change colour. Then add the remaining olive oil and the onions. Cook until the onion start to soften and the pancetta begins to crisp.
- Next add 1oz of the butter to the saucepan. Add the pumpkin and sage, then mix really well. Season with a little sea salt and plenty of freshly ground pepper. Cover and cook for 4-6 minutes, stirring now and then.
- Meanwhile, add the penne to the boiling water and cook according to the packet instructions, keeping the pasta al dente.
- Add the remaining butter and the parsley to the pumpkin and cook for a further 1-2 minutes. The pumpkin should be soft but not completely falling apart.
- Drain the pasta and add to the pumpkin. Stir in half of the Parmesan, then check the seasoning. Divide between four warmed pasta bowls. Finish each bowl with a sprinkling of Parmesan and eat straight away.
Nutrition Facts : Calories 740, Fat 31.2, SaturatedFat 13.4, Cholesterol 52.4, Sodium 486.6, Carbohydrate 100, Fiber 13.3, Sugar 2.5, Protein 19.5
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